# List of Ingredients:
→ 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 - 1½ tablespoons soy sauce
11 - 1 tablespoon fish sauce
12 - ½ 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, 8.5 inches diameter
17 - 1½ 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 - 2½ tablespoons warm water
28 - 1½ 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
# Directions:
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 and set aside.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok 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. Stir-fry for 20–30 seconds until fully aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4–6 minutes over medium-high heat, stirring frequently, until mostly cooked with light browning throughout.
05 - Add diced red bell pepper and cook for 2–3 minutes until slightly softened but retaining texture.
06 - Pour prepared sauce seasoning over the beef mixture. 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, tossing gently for 30–45 seconds just until basil wilts. Remove from heat.
08 - Stir in fresh lime juice. Transfer beef mixture to a plate and cool to room temperature.
09 - Cook rice or noodles if using and cool completely. Prepare all vegetables and fresh herbs, arranging them in separate bowls for assembly.
10 - In a bowl, combine fish sauce, fresh lime juice, warm water, and sugar. Stir until sugar dissolves. Add minced garlic, sliced Thai chilies, shredded carrot, and cilantro stems as desired. Taste and adjust for balanced salty, sour, sweet, and spicy flavors. Chill if preferred.
11 - Fill a large shallow dish with warm water (not hot). Prepare a clean board or plate, lightly oiling if needed to prevent sticking.
12 - Working with one wrapper at a time, dip it into warm water for 3–5 seconds, rotating to moisten evenly. Place on the prepared board; it will continue to soften as you work.
13 - Arrange approximately 2–3 tablespoons cooled rice or noodles on the bottom third of the softened wrapper. Top with 2–3 tablespoons cooled beef mixture, cucumber and carrot strips, lettuce, cilantro, Thai basil, and mint.
14 - Fold the bottom edge of the wrapper over the filling. Fold in the sides, then roll tightly away from you, creating a neat, compact cylinder.
15 - Place each completed roll seam-side down on a plate. Repeat with remaining wrappers and filling until complete.
16 - Serve rolls immediately either whole or sliced diagonally. Accompany with prepared dipping sauce. If storing, cover with a damp towel and plastic wrap; keep refrigerated up to 2–3 hours. Allow rolls to sit at room temperature for 10–15 minutes before serving.
