# 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 or palm sugar
15 - 1-2 tablespoons water
→ Roll 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 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 or green onion
# Step-by-Step Guide:
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 or wok 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 parts of green onions. Stir-fry for 20-30 seconds until fully aromatic.
04 - Add ground beef, crumbling with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked through and browned throughout.
05 - Stir in diced red bell pepper. Cook for 2-3 minutes until slightly softened.
06 - Pour prepared sauce seasoning over beef mixture. Toss to coat evenly and cook for 2-3 minutes more, allowing sauce to reduce and cling to the meat. Adjust seasoning as desired.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss gently for 30-45 seconds just until basil wilts slightly.
08 - Turn off heat and stir in lime juice. Allow beef mixture to cool to room temperature.
09 - While beef cools, cook rice or noodles if using and cool completely. Prepare all vegetables and herbs; arrange each in separate bowls for assembly.
10 - In a bowl, whisk together fish sauce, lime juice, sugar, and warm water until sugar dissolves. Stir in minced garlic, sliced chilies, shredded carrot, and herbs. Taste and balance flavors to preference between salty, sour, sweet, and spicy. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling if needed to prevent sticking.
12 - Working one wrapper at a time, dip each rice paper in warm water for 3-5 seconds, rotating to moisten all surfaces evenly. Place on prepared board; it will continue to soften during assembly.
13 - Distribute 2-3 tablespoons cooled rice or noodles on the bottom third of softened wrapper. Top with 2-3 tablespoons beef mixture, cucumber strips, carrot strips, lettuce, cilantro, basil, and mint leaves.
14 - Fold bottom edge of wrapper over filling. Fold in sides, then roll tightly away from you to form a neat cylinder with an even seal.
15 - Place each roll seam-side down on a serving plate. Repeat with remaining wrappers and filling ingredients.
16 - Serve rolls whole or sliced diagonally with dipping sauce. If preparing ahead, cover with a damp towel and plastic wrap; store chilled up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
