# What You'll Need:
→ Beef Filling
01 - 1 pound ground beef, 85-90% lean
02 - 1 tablespoon neutral oil (canola, vegetable, or peanut 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, packed
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, seeds removed
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, very finely minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tablespoon finely shredded carrot
32 - 1 teaspoon finely chopped cilantro stems or green onion
# How To Make:
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 gradually 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-frying for 30-45 seconds until fragrant and lightly golden.
03 - Add minced Thai chilies and white parts of green onions. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and lightly browned.
05 - Stir in diced red bell pepper. Cook for 2-3 minutes until slightly softened.
06 - Pour prepared sauce seasoning over the beef mixture. Toss thoroughly to coat, cooking for 2-3 minutes more until sauce reduces and clings to the meat. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions, tossing gently for 30-45 seconds until basil just wilts. Remove from heat and stir in lime juice.
08 - Spread beef mixture on a plate or board to cool to room temperature.
09 - Cook rice or noodles if using, then cool completely. Prepare all vegetables and herbs, arranging them in separate bowls for easy assembly.
10 - In a bowl, whisk together fish sauce, lime juice, sugar, and warm water until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro or green onion. Taste and balance flavors for optimal saltiness, 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 necessary to prevent sticking.
12 - Working one wrapper at a time, submerge in warm water for 3-5 seconds, rotating to ensure even moisture. Place on board; wrapper will continue softening.
13 - Distribute 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, basil, and mint.
14 - Fold bottom edge over filling. Fold in left and right sides, then roll tightly away from you to form a neat cylinder with sealed edges.
15 - Place each roll seam-side down on serving plate. Repeat rolling process with remaining wrappers and filling.
16 - Serve rolls whole or sliced diagonally with dipping sauce. For storage, cover with damp towel and plastic wrap, refrigerating up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
