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Gluten-Free Dairy-Free Appetizer Spread: Crispy Summer Rolls with Peanut Sauce and Warm Spinach Artichoke Dip

This ultimate appetizer spread features two show-stopping, allergy-friendly recipes perfect for any party. Enjoy light and fresh Crispy Thai-Inspired Summer Rolls with a creamy peanut sauce alongside a rich and comforting Warm & Cheesy Dairy-Free Spinach Artichoke Dip. Together, they create a balanced, vibrant, and irresistible platter that everyone will love.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Appetizer, Snack
Cuisine: American, Thai-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Crispy Summer Rolls: 12 round rice paper wrappers
  • 100 g rice vermicelli noodles
  • 1 large carrot, julienned
  • 1 cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1 avocado, sliced
  • Fresh mint leaves
  • Fresh cilantro leaves
  • 200 g cooked shrimp or baked tofu strips optional
  • For the Peanut Sauce: 1/2 cup smooth natural peanut butter
  • 2 tbsp gluten-free tamari
  • 2 tbsp lime juice
  • 1 tbsp maple syrup or agave
  • 1 tsp fresh grated ginger
  • 1 small clove garlic, minced
  • 3-4 tbsp warm water
  • For the Spinach Artichoke Dip: 1 cup raw cashews, soaked
  • 1 tbsp nutritional yeast
  • 2 tbsp fresh lemon juice
  • 1 clove garlic
  • 1/2 cup unsweetened almond milk
  • 1 tbsp olive oil
  • 5 oz fresh spinach, roughly chopped
  • 1/4 cup dairy-free mozzarella-style shreds optional
  • Salt to taste
  • Black pepper to taste
  • For Serving: Gluten-free crackers, vegetable sticks, or gluten-free pretzels

Equipment

  • Large shallow dish
  • Clean damp tea towel
  • Mixing bowls
  • Whisk
  • High-speed blender
  • Medium skillet
  • Small oven-safe dish
  • Baking sheet
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Prepare the Summer Roll Fillings: Cook rice vermicelli according to package directions. Rinse with cold water and drain well. Julienne the carrot and cucumber, slice the bell pepper and avocado, and pick the herb leaves. Arrange all fillings within easy reach.
  2. Soften Rice Paper Wrappers: Fill a large shallow dish with warm water. Dip one rice paper wrapper for 10-15 seconds until pliable. Lay it flat on a clean, damp tea towel.
  3. Assemble and Roll: On the lower third of the wrapper, layer a small amount of noodles, carrots, cucumber, bell pepper, avocado, herbs, and optional protein. Fold the bottom edge up over the fillings, fold in the sides, then roll tightly upward. Place seam-side down on a plate and cover with a damp towel. Repeat with remaining wrappers.
  4. Make the Peanut Sauce: In a bowl, combine peanut butter, tamari, lime juice, maple syrup, ginger, and minced garlic. Whisk until smooth, adding warm water one tablespoon at a time until a dippable consistency is reached.
  5. Make the Dip Creamy Base: Drain the soaked cashews. In a high-speed blender, combine cashews, nutritional yeast, lemon juice, garlic clove, almond milk, and olive oil. Blend on high until completely smooth and creamy.
  6. Sauté Vegetables: In a medium skillet over medium heat, add a splash of water or oil. Sauté the spinach until wilted. Add the chopped artichoke hearts and cook for 2-3 more minutes.
  7. Combine and Bake: Pour the creamy cashew blend into the skillet with the vegetables. Stir until heated through and combined. If using, stir in dairy-free cheese shreds until melted. Season with salt and pepper. Transfer mixture to a small oven-safe dish. Bake at 375°F (190°C) for 15-20 minutes, until top is lightly golden and dip is bubbling.
  8. Serve: Arrange summer rolls on a platter with the peanut sauce in a center bowl. Serve the warm dip hot from the oven with gluten-free crackers, vegetable sticks, or pretzels for dipping.

Notes

For best results, do not over-soak rice paper wrappers to prevent tearing. Keep assembled summer rolls under a damp towel and serve within a few hours for optimal texture. The creamy cashew base for the dip can be made 1 day ahead and stored in the refrigerator. Combine with sautéed vegetables and bake just before serving. Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.