# 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
→ Rice Paper Rolls
16 - 12-16 large rice paper wrappers
17 - 1.5 cups cooked jasmine rice or rice vermicelli noodles, cooled
18 - 1 cup shredded lettuce
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
# How-To 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. 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 the mixture becomes aromatic.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes while stirring frequently until the meat is mostly cooked through with light browning.
05 - Stir in diced red bell pepper and cook for 2-3 minutes until the pepper begins to soften.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss thoroughly to coat all meat pieces and cook for 2-3 minutes more, allowing the sauce to reduce and cling to the beef. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of the green onions, tossing gently for 30-45 seconds until the basil just begins to wilt.
08 - Turn off heat and stir in fresh lime juice. Transfer the beef mixture to a plate and allow it to cool completely to room temperature.
09 - While the beef cools, cook jasmine rice or noodles if using and cool completely. Prepare all vegetables and fresh herbs, arranging them in separate bowls for easy assembly during rolling.
10 - In a bowl, whisk together fish sauce, lime juice, warm water, and sugar until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro. Taste and adjust seasonings 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 the rice paper tends to stick.
12 - Working with one wrapper at a time, submerge it in the warm water for 3-5 seconds, rotating gently to ensure even moistening. Place the softened wrapper on the prepared board where it will continue to soften.
13 - On the bottom third of the wrapper, layer 2-3 tablespoons cooled rice or noodles, followed by 2-3 tablespoons beef mixture, cucumber strips, carrot strips, lettuce, cilantro, basil, and mint leaves.
14 - Fold the bottom edge of the wrapper over the filling. Fold in both sides, then roll away from you tightly to form a neat cylinder with the seam on the bottom.
15 - Place each completed roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling until all rolls are assembled.
16 - Serve rolls immediately while fresh, either whole or sliced diagonally. If storing is necessary, cover with a damp towel and plastic wrap, refrigerating for up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving for optimal texture and flavor.
