# What You'll 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
# Cooking Steps:
01 - Combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar in a small bowl. 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 over medium-high heat. Add minced garlic and shallot; stir-fry for 30-45 seconds until fragrant and lightly golden.
03 - Add minced chilies and white parts of green onions to the skillet. Stir-fry for 20-30 seconds until the aromatics are fully released.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes over medium-high heat, stirring frequently, until mostly cooked with light browning throughout.
05 - Stir in diced red bell pepper and cook for 2-3 minutes until slightly softened but still maintaining texture.
06 - Pour prepared sauce seasoning over the beef and toss to coat evenly. Cook for 2-3 minutes more, allowing the sauce to reduce and adhere to the meat. Adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions, tossing just for 30-45 seconds until basil begins to wilt. Turn off heat.
08 - Stir in fresh lime juice to brighten flavors. Allow beef mixture to cool to room temperature, approximately 15-20 minutes.
09 - While beef cools, cook jasmine rice or noodles if using; cool completely. Prep all vegetables and herbs, arranging them in separate bowls for assembly.
10 - In a bowl, combine fish sauce, fresh lime juice, sugar, and warm water. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and balance flavors for salt, sourness, sweetness, and heat. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling if desired to prevent sticking. Arrange all prepared fillings and herbs nearby for efficient assembly.
12 - Working with one wrapper at a time, dip into warm water for 3-5 seconds, rotating gently to moisten all sides evenly. Place on prepared board; it will continue to soften.
13 - Layer 2-3 tablespoons cooled rice or noodles on the bottom third of wrapper. Top with 2-3 tablespoons beef mixture, cucumber strips, carrot strips, lettuce, cilantro, Thai basil, and mint as desired.
14 - Fold bottom edge over filling. Fold in sides tightly, then roll away from you to form a neat cylinder. Place seam-side down on serving plate.
15 - Repeat rolling process with remaining wrappers and filling until all rolls are formed. Serve immediately with prepared dipping sauce, or cover with damp towel and plastic wrap for chilled storage.
