# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef (85-90% lean)
02 - 1 tablespoon neutral oil (canola, vegetable, or peanut)
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
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
# 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 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 just golden.
03 - Add minced Thai chilies and white parts of sliced green onions. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef to the skillet, crumbling with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned in spots.
05 - Add diced red bell pepper and cook for 2-3 minutes until slightly softened.
06 - Pour prepared sauce seasoning over the beef and toss to coat evenly. Cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Adjust seasoning if needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions, tossing just until basil wilts, approximately 30-45 seconds.
08 - Turn off heat and stir in lime juice. Transfer beef mixture to a plate and allow to cool to room temperature.
09 - While beef cools, prepare rice or noodles if using, then cool completely. Prep 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 cilantro stems as desired. Taste and adjust for balanced salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm (not hot) water. Prepare a clean board or plate, lightly oiled if rice paper tends to stick.
12 - Working one wrapper at a time, dip a rice paper wrapper in warm water for 3-5 seconds, rotating to moisten all over. Place on the prepared board; it will continue to soften as you fill it.
13 - Arrange 2-3 tablespoons of cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tablespoons cooled beef mixture, cucumber and carrot strips, lettuce, cilantro, Thai basil, and mint.
14 - Fold the bottom edge over the filling. Fold in the sides, then roll tightly away from you to form a neat cylinder.
15 - Place each roll seam-side down on a serving plate. Repeat with remaining wrappers and filling.
16 - Serve rolls whole or sliced diagonally with prepared dipping sauce. If not serving immediately, cover with a damp towel and plastic wrap; refrigerate for up to 2-3 hours. Allow to sit at room temperature for 10-15 minutes before serving.
