These Vietnamese-style summer-spring rolls are adapted to be high-fibre from chickpeas and still fresh and vibrant. These summer rolls are a good source of fibre and are low in fat, saturated fat, sugars, and salt.

Serves:  6

Dietary: Suitable for lactose-free, vegan, coeliac, nut-free, egg-free, milk-free

Contains; sesame (sesame oil)

Preparation time: 15 minutes



6 cm piece (50 g) carrot
6 sprigs coriander
4 cm piece (60 g) cucumber
6 sheets of rice paper
1 cup (180 g) chickpeas, canned and drained
½ tsp sesame oil
4 tsp water
1 tsp ginger paste
1 tsp garlic paste



  1. Cut the carrot and cucumber into thin batons.
  2. Blend the chickpeas with sesame oil and water.
  3. Add the ginger and garlic paste to the chickpea mix.
  4. Soak the rice paper in warm water for 4 seconds, then place it on a chopping board.
  5. Place the chickpea mix, cucumber, carrot, and coriander leaves in the middle of the rice paper.
  6. Fold the small ends over, then roll.


This recipe has been donated by Penny Brown, a Student Dietitian, at London Met University



Per serving: per summer roll
Total calories: 86 kcal
Fat: 1.4 g
 of which saturates: 0.2 g
Carbohydrate: 10.4 g
 of which sugars: 0.9 g
Fibre: 2.6 g
Protein: 2.8 g
Salt: 0.29 g



  • This Vietnamese-style summer Roll recipe is an excellent source of vitamin A, which contributes to the maintenance of normal skin and vision.
  • It is also a good source of fibre and is low in fat, saturated fat, sugar, and salt.
  • Making these yourself reduces the salt content often found in manufactured products.



  • Add mange tout for more vibrance.
  • Add prawns to increase the protein content.


Consumer Tested by Kathy Lewis, R.Nutr., Registered Nutritionist

Checked by Sarah Foster, Registered Dietitian.


© 2023 The Caroline Walker Trust