# 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, packed
15 - 1–2 tablespoons water
→ Assembly Components
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, seeds removed
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 Make It:
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 over medium-high heat. Add minced garlic and shallot; stir-fry for 30–45 seconds until fragrant and lightly golden.
03 - Add minced chilies and white portions of sliced green onions. Stir-fry for 20–30 seconds until the mixture becomes aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4–6 minutes, stirring frequently, until mostly cooked and lightly browned throughout.
05 - Stir in diced red bell pepper and cook for 2–3 minutes until it begins to soften.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss to coat evenly and cook for 2–3 minutes, allowing the sauce to reduce and cling to the meat. Taste and adjust seasonings as needed.
07 - Reduce heat to low. Add chopped Thai basil and the green portions of sliced green onions. Toss gently for 30–45 seconds just until the basil wilts slightly.
08 - Remove from heat and stir in fresh lime juice. Allow the beef mixture to cool to room temperature.
09 - While beef cools, cook jasmine rice or vermicelli noodles if using, then 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 chopped cilantro. Taste and adjust the balance of salty, sour, sweet, and spicy elements. Chill if desired.
11 - Fill a large shallow dish with warm water, not hot. Prepare a clean work board or large plate, lightly oiling it if the rice paper tends to stick.
12 - Working with one wrapper at a time, dip it into warm water for 3–5 seconds, rotating to moisten evenly. Place the softened wrapper on the prepared board where it will continue to soften.
13 - Distribute 2–3 tablespoons of cooled rice or noodles on the bottom third of the wrapper. Top with 2–3 tablespoons of cooled beef mixture, cucumber strips, carrot strips, lettuce handful, cilantro, Thai basil, and mint.
14 - Fold the bottom edge over the filling. Fold in both sides, then roll tightly away from you to form a neat cylinder.
15 - Place each roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling.
16 - Serve rolls whole or slice diagonally. Present immediately with dipping sauce on the side. If preparing ahead, cover rolls with a damp towel and plastic wrap; refrigerate for up to 2–3 hours. Allow rolls to rest at room temperature for 10–15 minutes before serving.
