# What you'll need:
→ 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
→ Assembly
16 - 12-16 large rice paper wrappers
17 - 1.5 cups cooked jasmine rice or rice vermicelli, cooled
18 - 1 cup shredded lettuce or 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, minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tablespoon shredded carrot
32 - 1 teaspoon chopped cilantro stems
# Directions:
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 reach desired consistency. Set aside.
02 - Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add minced garlic and shallot, stir-frying for 30-45 seconds until fragrant and lightly golden.
03 - Add minced Thai chilies and white parts of green onions to the skillet. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef, breaking it into small pieces with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly browned.
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 and toss thoroughly to coat. Cook for 2-3 minutes, allowing the sauce to reduce and cling to the meat. Taste and 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 until basil just wilts.
08 - Remove from heat and stir in lime juice. Allow the 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 fresh vegetables and herbs, arranging them in separate bowls for easy assembly.
10 - In a bowl, combine fish sauce, lime juice, water, and sugar. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro. Taste and balance the flavors for salt, sourness, sweetness, and spice. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling it if rice paper tends to stick.
12 - Working one at a time, dip a rice paper wrapper in warm water for 3-5 seconds, rotating to moisten evenly. Place on the prepared board where it will continue to soften.
13 - Layer 2-3 tablespoons cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tablespoons beef mixture, cucumber and carrot strips, lettuce, 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 cylinder with the seam underneath.
15 - Place each roll seam-side down on a plate. Repeat with remaining wrappers and filling. Serve immediately whole or sliced diagonally with dipping sauce. Cover with a damp towel if storing; refrigerate up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
