# What You'll Need:
→ Beef Filling
01 - 1 lb 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, 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
# Preparation Steps:
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. Reserve.
02 - Heat neutral oil in a large skillet over medium-high heat. Add minced garlic and shallot, stirring constantly for 30-45 seconds until fragrant and lightly golden.
03 - Add minced Thai chilies and white portions of green onions. Stir-fry for 20-30 seconds until fully aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked through with browned edges.
05 - Add diced red bell pepper and cook for 2-3 minutes, stirring occasionally, until slightly softened.
06 - Pour prepared sauce over beef mixture. Toss to coat evenly and cook for 2-3 minutes more, allowing sauce to reduce and cling to the meat. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and green portions of green onions. Toss gently for 30-45 seconds just until basil wilts.
08 - Turn off heat and stir in lime juice. Transfer beef mixture to a plate and allow to cool to room temperature completely.
09 - While beef cools, cook jasmine rice or rice vermicelli if using and cool completely. Prepare all vegetables and fresh herbs, arranging each in separate bowls for efficient rolling.
10 - In a serving bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until sugar fully dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust for balance of salty, sour, sweet, and spicy notes. Chill if desired.
11 - Fill a large shallow dish with warm water. Place a clean board or large plate nearby, lightly oiled if desired to prevent sticking.
12 - Working with one wrapper at a time, dip rice paper into warm water for 3-5 seconds, rotating to moisten all surfaces evenly. Place on prepared board; it will continue softening.
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, lettuce handful, and portions of cilantro, Thai basil, and mint leaves.
14 - Fold bottom edge over filling. Fold in both sides, then roll tightly 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 ingredients are used.
16 - Serve rolls whole or sliced diagonally immediately with dipping sauce. If preparing ahead, cover with damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow to reach room temperature 10-15 minutes before serving for optimal texture.
