# What You'll Need:
→ Beef Filling
01 - 1 pound ground beef, 85-90% lean
02 - 1 tablespoon neutral oil (canola, vegetable, or peanut 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, loosely packed, 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, 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, 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, very 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
# 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 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 Thai chilies and white parts of green onions. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned in spots.
05 - Add diced red bell pepper to the beef mixture. Cook for 2-3 minutes until slightly softened.
06 - Pour the prepared sauce seasoning over the beef. Toss to coat evenly and cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss for 30-45 seconds just until basil wilts slightly.
08 - Turn off heat and stir in fresh lime juice. Transfer beef mixture to a bowl and allow to cool to room temperature.
09 - While beef cools, cook rice or noodles if using and cool completely. Prepare all vegetables and herbs; arrange in separate bowls for 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 for balance of salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling if desired to prevent sticking.
12 - Working one wrapper at a time, dip a rice paper into warm water for 3-5 seconds, rotating to moisten all sides evenly. Place on the prepared board; it will continue softening as you work.
13 - Arrange 2-3 tablespoons cooled rice or noodles on the bottom third of the softened wrapper. Top with 2-3 tablespoons beef mixture, a few strips of cucumber and carrot, a handful of lettuce, and portions of cilantro, basil, and mint.
14 - Fold the bottom edge of the wrapper 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 filling and rolling process with remaining wrappers and ingredients.
16 - Serve rolls immediately whole or sliced diagonally with dipping sauce. If preparing ahead, cover with a damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
