# What You Need:
→ Beef Filling
01 - 1 pound ground beef, 85-90% lean
02 - 1 tablespoon neutral oil
03 - 3 cloves garlic, minced
04 - 1 small shallot, finely minced
05 - 2 Thai bird's eye chilies, finely minced
06 - 1 small red bell pepper, finely diced
07 - 3 green onions, thinly sliced
08 - 1 cup fresh Thai basil leaves, roughly chopped
09 - 1 tablespoon fresh lime juice
→ Sauce Seasoning
10 - 1.5 tablespoons soy sauce
11 - 1 tablespoon fish sauce
12 - 0.5 tablespoon oyster sauce
13 - 1 teaspoon dark soy sauce
14 - 2-3 teaspoons brown sugar or palm sugar
15 - 1-2 tablespoons water
→ Rolls Assembly
16 - 12-16 large rice paper wrappers, 8.5 inches diameter
17 - 1.5 cups cooked jasmine rice or rice vermicelli noodles, cooled
18 - 1 cup shredded lettuce or thinly sliced cabbage
19 - 1 cup julienned cucumber
20 - 1 cup julienned carrots
21 - 1 cup fresh cilantro leaves
22 - 1 cup additional Thai basil leaves
23 - 1 cup fresh mint leaves
24 - Warm water for softening rice paper
→ Dipping Sauce
25 - 3 tablespoons fish sauce
26 - 3 tablespoons fresh lime juice
27 - 2.5 tablespoons warm water
28 - 1.5 tablespoons sugar
29 - 1 clove garlic, minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tablespoon finely shredded carrot
32 - 1 teaspoon finely chopped cilantro stems
# Directions:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar. Stir until sugar dissolves completely. Add water to achieve a glossy, pourable consistency. Set aside.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot; stir-fry for 30-45 seconds until fragrant and lightly golden.
03 - Add minced Thai chilies and white parts of sliced green onions. Stir-fry for 20-30 seconds until aromatics are pronounced.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned throughout.
05 - Stir in diced red bell pepper. Cook for 2-3 minutes until slightly softened.
06 - Pour prepared sauce seasoning over beef mixture. Toss to coat evenly and cook for 2-3 minutes more, allowing sauce to reduce and adhere to the meat. Adjust seasoning to preference.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss gently for 30-45 seconds until basil just wilts. Turn off heat.
08 - Stir in fresh lime juice. Transfer beef mixture to a clean bowl and allow to cool to room temperature.
09 - While beef cools, cook rice or noodles if using and cool completely. Prepare all vegetables and herbs, arranging them in separate bowls for rolling assembly.
10 - In a bowl, combine fish sauce, fresh lime juice, warm water, and sugar. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust balance of salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean cutting board or plate, lightly oiling if necessary to prevent sticking.
12 - Working with one wrapper at a time, dip rice paper in warm water for 3-5 seconds, rotating to moisten evenly. Place on prepared board; it will continue to soften.
13 - Arrange 2-3 tablespoons cooled rice or noodles on the bottom third of wrapper. Top with 2-3 tablespoons cooled beef mixture, cucumber strips, carrot strips, small handful of lettuce, and a portion of cilantro, basil, and mint.
14 - Fold bottom edge over filling. Fold in sides, then roll tightly away from you to form a neat cylinder.
15 - Place each roll seam-side down on a serving plate. Repeat process with remaining wrappers and filling.
16 - Serve rolls immediately whole or sliced diagonally. Accompany with prepared dipping sauce. If preparing ahead, cover with damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow rolls to reach room temperature for 10-15 minutes before serving.
