# 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, 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 (optional)
14 - 2-3 teaspoons brown sugar or palm sugar
15 - 1-2 tablespoons water
→ Rolls Assembly
16 - 12-16 large rice paper wrappers (22 cm 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, minced or grated
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:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce if using, 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 the white parts of sliced green onions. Stir-fry for 20-30 seconds until the mixture becomes aromatic.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes while stirring frequently, until mostly cooked and showing light browning.
05 - Stir in diced red bell pepper and cook for 2-3 minutes until slightly softened.
06 - Pour the 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 if necessary.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of the green onions. Toss gently for just 30-45 seconds until the basil wilts slightly.
08 - Remove from heat and stir in lime juice. Transfer the beef mixture to a bowl and allow it to cool to room temperature.
09 - If using rice or noodles, cook and cool completely. Prepare all vegetables and herbs, arranging them in separate bowls for easy assembly.
10 - In a bowl, combine fish sauce, lime juice, water, and sugar. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and chopped herbs as desired. Taste and balance the salty, sour, sweet, and spicy elements. Chill if preferred.
11 - Fill a large shallow dish with warm water (not hot). Prepare a clean board or plate, lightly oiling it if necessary to prevent sticking.
12 - Working with one wrapper at a time, dip a rice paper into the warm water for 3-5 seconds while rotating to ensure even moistening. Place it on the prepared board where it will continue to soften.
13 - Arrange approximately 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, a small 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, compact cylinder.
15 - Place each completed roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling until complete.
16 - Serve rolls immediately either whole or sliced diagonally, alongside the prepared dipping sauce. If preparing ahead, cover with a damp kitchen towel and plastic wrap; refrigerate for up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
