This quick, fresh gluten-free recipe is perfect for a 20‑minute lunch, chop whatever is fresh in the fridge, grab some herbs from your planter box, and use your leftovers. These rolls are different and delicious every time! Can't lose:)

Ingredients:

- Rice paper rounds
- Handful fresh mint leaves
- Handful fresh basil leaves
- Handful fresh cilantro leaves
- 4 medium Brussels sprouts, thinly sliced or shredded
- 1/4 small red cabbage, thinly sliced or shredded
- 2 medium carrots, shredded or julienned
- 1 large avocado, sliced

Optional add‑ins:
- Cooked shrimp, scrambled eggs, chicken, tempeh, tofu, cooked rice noodles, roasted sweet potato, leafy greens (mixed lettuces, spinach, arugula), sliced scallions

Sauce:

- 2 tbsp almond butter
- 1 tbsp unrefined cold‑pressed extra‑virgin olive oil (preferably Spanish)
- 1 tbsp unseasoned rice vinegar
- 1 tsp raw honey or pure maple syrup
- 1 tsp water
- 1 tsp coconut aminos
- Pinch sea salt
- Pinch cayenne pepper or sriracha

Instructions:

1. Make the sauce: Whisk all sauce ingredients in a bowl or jar; set aside.
2. Soften rice paper: Fill a shallow bowl with warm water. Soak one rice paper round 30–60 seconds until pliable; transfer to a plate or cutting board.
3. Assemble: Layer herbs and vegetables near the lower third of the wrapper (mint, basil, cilantro, shredded veggies, avocado, scallions, and protein if using). Fold sides in, then roll tightly from the bottom to enclose filling. Place finished rolls on a plate and cover with a damp towel.
4. Serve immediately with sauce.

TL:DR: Why this recipe is great for your genetics!

- MTHFR: natural folate from greens supports methylation.
- FUT2: prebiotic fibers and diverse plants support beneficial microbial colonization patterns.
- FTO: protein‑rich, lower‑refined‑carb composition supports blood sugar and weight regulation.
- CYP family (phase I): cruciferous and allium compounds modulate CYP activity to improve toxin handling.
- GSTP1, GST family: cruciferous vegetables and sulfur‑rich foods support phase II conjugation.
- EPHX1: bioactive phytochemicals (from brassicas, herbs) help regulate epoxide hydrolase activity.
- HLA: anti‑inflammatory, minimally processed whole foods support immune tolerance.
- TNF‑α / CRP: polyphenols, MUFAs, and fiber reduce pro‑inflammatory signaling and systemic CRP.
- SOD2: antioxidant‑rich vegetables and carotenoids support mitochondrial antioxidant defenses.
- PON1: healthy fats and vitamin E from avocado/almonds support PON1 activity and lipid antioxidant capacity.
- ATP & mitochondrial genes: balanced protein, healthy fats, and antioxidants support energy production and mitochondrial resilience.

Clinical note:

As a Certified Functional Nutritional Counselor, I recommend whole‑food meals to support microbiome diversity, reduce exposure to toxins/antibiotics/ultra‑processed foods, and meeting individualized nutrient needs. If added fiber causes bloating, or you keep removing food from your plate due to food sensitivities, consider gut microbiome testing and working with a practitioner for targeted support. Book a call to learn more.

Want to map your genetics and get personalized lifestyle and nutritional support?
Order your SNiP Nutrition Genetic Test