# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef, 85-90% lean
02 - 1 tbsp 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 tbsp fresh lime juice
→ Sauce Seasoning
10 - 1.5 tbsp soy sauce
11 - 1 tbsp fish sauce
12 - 0.5 tbsp oyster sauce
13 - 1 tsp dark soy sauce
14 - 2-3 tsp brown sugar, packed
15 - 1-2 tbsp water
→ Rolls and Assembly
16 - 12-16 large rice paper wrappers, 8.5 inch diameter
17 - 1.5 cups cooked jasmine rice or rice vermicelli noodles, cooled
18 - 1 cup shredded lettuce
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 tbsp fish sauce
26 - 3 tbsp fresh lime juice
27 - 2.5 tbsp warm water
28 - 1.5 tbsp sugar
29 - 1 clove garlic, minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tbsp finely shredded carrot
32 - 1 tsp 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 neutral oil in a large skillet over medium-high heat. Add minced garlic and shallot, stir-frying for 30-45 seconds until fragrant and golden.
03 - Add minced Thai chilies and white parts of sliced green onions. Stir-fry for 20-30 seconds until fully aromatic.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly browned with caramelized spots.
05 - Stir in diced red bell pepper and cook for 2-3 minutes until slightly softened.
06 - Pour sauce seasoning over the beef mixture. Toss to coat evenly and cook for 2-3 minutes, allowing the sauce to reduce and cling to the meat. 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 just until basil wilts.
08 - Remove from heat and stir in fresh lime juice. Allow beef mixture 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 easy access during assembly.
10 - In a bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro. Taste and adjust for balance of salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling if needed to prevent sticking.
12 - Working one at a time, dip a rice paper wrapper in warm water for 3-5 seconds, rotating to moisten all edges evenly. Place on the prepared board and allow to continue softening.
13 - Arrange 2-3 tbsp cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tbsp beef mixture, cucumber strips, carrot strips, lettuce, cilantro, Thai basil, and mint leaves.
14 - Fold the bottom edge over the filling. Fold in the left and right sides, then roll tightly away from you to form a neat cylinder.
15 - Place each roll seam-side down on a serving plate. Repeat the wrapping process with remaining wrappers and filling.
16 - Serve rolls immediately, whole or sliced diagonally, alongside dipping sauce. If storing, cover with a damp towel and plastic wrap, refrigerate up to 2-3 hours, and allow to sit at room temperature for 10-15 minutes before serving.
