# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef, 85-90% lean
02 - 1 tbsp 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 tbsp fresh lime juice
→ Sauce Seasoning
10 - 1.5 tbsp light 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 or palm sugar
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 or thinly sliced cabbage
19 - 1 cup julienned cucumber
20 - 1 cup julienned carrots
21 - 1 cup fresh cilantro leaves
22 - 1 cup fresh 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, finely minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tbsp finely shredded carrot
32 - 1 tsp finely chopped cilantro stems or green onion
# How to Make It:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar. Stir until sugar dissolves completely. Add water to create a glossy, pourable consistency. Set aside.
02 - Heat neutral oil in a large skillet or wok 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 pan. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef to the pan, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned in spots.
05 - Stir in diced red bell pepper and cook for 2-3 minutes until slightly softened.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss to coat thoroughly and cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Adjust seasonings as needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss gently for 30-45 seconds until basil wilts slightly.
08 - Remove pan from heat and stir in lime juice. Allow beef mixture to cool to room temperature, approximately 15-20 minutes.
09 - While beef cools, prepare rice or noodles if using and cool completely. Prep all vegetables and herbs, arranging them in separate bowls for assembly.
10 - In a bowl, combine fish sauce, lime juice, sugar, and water. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and herbs. Taste and adjust for balance of salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm (not hot) water. Prepare a clean board or plate, lightly oiled if desired to prevent sticking.
12 - Working one wrapper at a time, dip it in warm water for 3-5 seconds, rotating to moisten all surfaces evenly. Place on the board; it will continue to soften as you work.
13 - On the lower third of the softened wrapper, layer approximately 2-3 tbsp cooled rice or noodles. Top with 2-3 tbsp beef mixture, several strips of cucumber and carrot, a small handful of lettuce, and portions of cilantro, basil, and mint.
14 - Fold the bottom edge over the filling, then fold in the sides. Roll tightly away from you to form a neat, compact cylinder.
15 - Place each finished roll seam-side down on a serving plate. Repeat rolling process with remaining wrappers and filling until all components are used.
16 - Serve rolls whole or sliced diagonally with dipping sauce on the side. If preparing ahead, cover with a damp towel and plastic wrap; refrigerate for up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
