# Ingredient List:
→ 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, 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
# Directions:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar. Stir until sugar completely dissolves. 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, stirring constantly 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 fragrant.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned.
05 - Add diced red bell pepper to the beef mixture and cook for 2-3 minutes until slightly softened.
06 - Pour the prepared sauce seasoning over the beef and toss to coat evenly. Cook for 2-3 minutes more, 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 just until basil wilts, approximately 30-45 seconds.
08 - Remove from heat and stir in lime juice. Transfer beef mixture to a clean bowl and allow to cool to room temperature.
09 - While beef cools, prepare rice or noodles if using and cool completely. Prepare all vegetables and fresh herbs, arranging them in separate bowls for easy assembly.
10 - In a bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until sugar dissolves completely. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust flavoring for balanced salty, sour, sweet, and spicy notes. Chill if desired.
11 - Fill a large shallow dish with warm water (not hot). Prepare a clean board or plate lightly oiled if necessary to prevent sticking.
12 - Working with one wrapper at a time, dip a rice paper into warm water for 3-5 seconds, rotating to moisten all sides evenly. Place on the prepared board where it will continue to soften.
13 - On the bottom third of the softened wrapper, layer 2-3 tablespoons cooled rice or noodles. Top with 2-3 tablespoons beef mixture, cucumber and carrot strips, lettuce handful, and desired amounts of cilantro, basil, and mint.
14 - Fold the bottom edge of the wrapper over the filling. Fold in the left and right sides, then roll tightly away from you to form a neat cylinder.
15 - Place completed roll seam-side down on a serving plate. Repeat rolling process with remaining wrappers and filling.
16 - Serve rolls immediately, either whole or sliced diagonally. Accompany with prepared dipping sauce. If making ahead, cover with damp towel and plastic wrap, refrigerate up to 2-3 hours, and allow to reach room temperature for 10-15 minutes before serving.
