# What You’ll 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, packed
15 - 1-2 tablespoons water
→ Rice Paper Rolls
16 - 12-16 large rice paper wrappers, 8.5 inches 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, 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
# Directions:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar. Stir until sugar completely dissolves. Add water to achieve a glossy, pourable consistency. Reserve for later use.
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 lightly golden.
03 - Add minced chilies and the white parts of sliced green onions to the skillet. 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 over medium-high heat, stirring frequently, until mostly cooked through with light browning throughout.
05 - Add diced red bell pepper to the beef mixture. Continue cooking for 2-3 minutes until the pepper begins to soften slightly.
06 - Pour the reserved sauce seasoning over the beef and vegetables. Toss thoroughly to coat all ingredients. Cook for 2-3 minutes more, allowing the sauce to reduce and adhere to the meat. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of the green onions. Toss gently just until the basil wilts, approximately 30-45 seconds.
08 - Remove skillet from heat and stir in fresh lime juice. Transfer the beef mixture to a bowl and allow it to cool to room temperature, approximately 15-20 minutes.
09 - While the beef filling cools, cook and cool rice or noodles if using. Prepare all vegetables and herbs by washing, cutting, and arranging them in separate bowls for efficient assembly.
10 - In a mixing bowl, combine fish sauce, lime juice, water, and sugar. Stir until sugar is completely dissolved. Add minced garlic, sliced chilies, shredded carrot, and herbs. Taste and balance the flavors for salty, sour, sweet, and spicy notes. Refrigerate until service.
11 - Fill a large shallow dish with warm (not hot) water. Prepare a clean board or plate, lightly oiling it if desired to prevent sticking. Arrange all filling components within arm's reach.
12 - Working with one wrapper at a time, dip a rice paper into 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 - Arrange 2-3 tablespoons of cooled rice or noodles on the bottom third of the softened wrapper. Layer with 2-3 tablespoons of cooled beef mixture, followed by cucumber strips, carrot strips, a small handful of lettuce, and portions of cilantro, Thai basil, and mint leaves.
14 - Fold the bottom edge of the wrapper up and over the filling. Fold both sides inward toward the center, then roll tightly away from you to form a neat, compact cylinder with sealed edges.
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 completed.
16 - Serve the rolls immediately while fresh, either whole or sliced diagonally. Provide the chilled dipping sauce on the side. If not serving immediately, cover with a damp towel and plastic wrap, refrigerating up to 2-3 hours. Allow rolls to rest at room temperature for 10-15 minutes before serving for optimal texture and flavor.
