# What You Need:
→ 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
15 - 1-2 tablespoons water
→ Rolls Assembly
16 - 12-16 large rice paper wrappers
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 tablespoons fish sauce
26 - 3 tablespoons fresh lime juice
27 - 2.5 tablespoons warm water
28 - 1.5 tablespoons sugar
29 - 1 clove garlic, minced or grated
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tablespoon finely shredded carrot
32 - 1 teaspoon finely chopped cilantro stems
# How to Make:
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. Reserve.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot, stir-frying for 30-45 seconds until fragrant and lightly golden.
03 - Add minced chilies and the white portions of sliced green onions. Stir-fry for 20-30 seconds until the mixture becomes aromatic.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until the meat is mostly cooked and develops golden-brown spots throughout.
05 - Add diced red bell pepper to the beef mixture. Cook for 2-3 minutes until the pepper begins to soften.
06 - Pour the reserved sauce seasoning over the beef and pepper mixture. Toss to coat evenly 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 the chopped Thai basil and green portions of green onions, tossing gently for 30-45 seconds until the basil wilts slightly.
08 - Remove from heat and stir in fresh lime juice. Transfer the beef mixture to a bowl and allow it to cool completely to room temperature.
09 - While the beef filling cools, prepare rice or noodles if using and cool to room temperature. Julienne or cut all vegetables and herbs into appropriate sizes. Arrange in individual bowls for efficient assembly.
10 - In a separate bowl, whisk together fish sauce, lime juice, sugar, and warm water until the sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust for balanced salty, sour, sweet, and spicy notes. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate lightly oiled to prevent sticking. Arrange all prepared ingredients within reach for efficient rolling.
12 - Working with one wrapper at a time, dip it in warm water for 3-5 seconds, rotating to moisten all surfaces evenly. Place the softened wrapper on the prepared board where it will continue to soften.
13 - On the bottom third of the wrapper, layer approximately 2-3 tablespoons of cooled rice or noodles. Top with 2-3 tablespoons of the cooled beef mixture, cucumber and carrot strips, a small handful of shredded lettuce, and portions of cilantro, basil, and mint leaves.
14 - Fold the bottom edge of the wrapper over the filling. Fold the left and right sides inward, then roll tightly away from you to form a neat cylinder with a secure seam.
15 - Place each completed roll seam-side down on a serving plate. Repeat the dipping, layering, and rolling process with remaining wrappers and filling components.
16 - Serve rolls immediately either whole or sliced diagonally. Accompany with dipping sauce for dipping. If advance preparation is necessary, 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 for optimal texture and flavor.
