# Ingredient List:
→ 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
15 - 1-2 tablespoons water
→ Rolls 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 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
# Steps:
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 achieve a glossy, pourable consistency. Set aside.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot, stirring constantly for 30-45 seconds until fragrant and just golden.
03 - Add minced chilies and white parts of 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 cooked and browned throughout.
05 - Add diced red bell pepper and cook for 2-3 minutes until slightly softened.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss thoroughly to coat and cook for an additional 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. Transfer beef mixture to a bowl and allow to cool to room temperature.
09 - Cook 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. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust flavors to balance salty, sour, sweet, and spicy notes. Refrigerate if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling the surface if rice paper tends to stick.
12 - Working with one wrapper at a time, dip it into warm water, rotating gently for 3-5 seconds to moisten all sides evenly. Place on the prepared board where it will continue to soften.
13 - Spread 2-3 tablespoons of cooled rice or noodles on the bottom third of the softened wrapper. Top with 2-3 tablespoons beef mixture, cucumber and carrot strips, lettuce, and fresh cilantro, basil, and mint leaves.
14 - Fold the bottom edge of the wrapper over the filling. Fold in both sides securely, then roll tightly away from you to form a compact cylinder.
15 - Place each completed roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling.
16 - Serve rolls immediately either whole or sliced diagonally. Accompany with prepared dipping sauce. If not serving immediately, cover with a damp towel and plastic wrap, and refrigerate for up to 2-3 hours. Allow rolls to reach room temperature for 10-15 minutes before serving.
