# 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
15 - 1–2 tablespoons water
→ Rolls Assembly
16 - 12–16 large rice paper wrappers, 8.5 inch 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, 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 - Combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar in a small bowl. 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, stirring frequently for 30–45 seconds until fragrant and lightly golden.
03 - Add minced chilies and the white portions 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 as it cooks. Stir frequently for 4–6 minutes until mostly cooked through with light browning throughout.
05 - Stir in the diced red bell pepper and cook for 2–3 minutes until slightly softened but still maintaining some texture.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss thoroughly to coat evenly and cook for 2–3 minutes more, allowing the sauce to reduce and cling to the beef. Adjust seasoning as needed.
07 - Reduce heat to low. Add the chopped Thai basil and green portions of green onions, tossing gently for 30–45 seconds just until the basil wilts slightly.
08 - Remove from heat and stir in fresh lime juice. Transfer to a bowl and allow the beef mixture to cool completely to room temperature.
09 - While beef cools, cook rice or noodles if using and cool completely. Prepare all vegetables and herbs, arranging them in separate bowls for efficient assembly.
10 - In a bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until sugar dissolves completely. Add minced garlic, sliced chilies, shredded carrot, and chopped cilantro stems. Taste and balance the flavors—aiming for equal parts salty, sour, sweet, and spicy. Chill if desired.
11 - Fill a large shallow dish with warm water, not hot. Prepare a clean board or large plate, lightly coating with oil if the wrappers stick easily.
12 - Working with one wrapper at a time, dip it into the warm water for 3–5 seconds, rotating gently to moisten all surfaces evenly. Place on the prepared board and allow to continue softening.
13 - Distribute about 2–3 tablespoons of cooled rice or noodles on the bottom third of the softened wrapper. Top with 2–3 tablespoons of the cooled beef mixture, cucumber strips, carrot strips, lettuce, cilantro, basil, and mint leaves.
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. Ensure the seam is secure.
15 - Place each completed roll seam-side down on a serving plate. Repeat the process with remaining wrappers and filling until all rolls are assembled.
16 - Serve rolls whole or sliced diagonally. Present immediately with the prepared dipping sauce. If storing, cover with a damp towel and plastic wrap and refrigerate for up to 2–3 hours. Allow rolls to reach room temperature for 10–15 minutes before serving.
