# What You Need:
→ Beef Filling
01 - 1 pound 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, 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
15 - 1–2 tablespoons water
→ Rolls Assembly
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
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
# Steps:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar. Stir until sugar fully dissolves. Add water to achieve a glossy, pourable consistency. Set aside.
02 - Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add minced garlic and shallot, stirring constantly for 30–45 seconds until fragrant and lightly golden.
03 - Add minced Thai chilies and the white parts of sliced green onions. Stir-fry for 20–30 seconds until fully aromatic.
04 - Add ground beef to the skillet, breaking it into small pieces with a spatula. Cook for 4–6 minutes, stirring frequently, until mostly cooked through with light browning throughout.
05 - Add diced red bell pepper and cook for 2–3 minutes, stirring occasionally, 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 adhere to the meat. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add the chopped Thai basil and green parts of green onions, tossing gently for 30–45 seconds just until the basil wilts. Do not overcook.
08 - Turn off heat and stir in fresh lime juice. Transfer the beef mixture to a plate and allow it to cool completely to room temperature.
09 - While the beef cools, cook jasmine rice or rice vermicelli noodles if using, then spread on a plate to cool completely. Prepare all vegetables and fresh herbs by julienning, shredding, or slicing as directed. Arrange each component in separate bowls for easy assembly.
10 - In a mixing bowl, combine fish sauce, fresh lime juice, warm water, and sugar. Stir until sugar completely dissolves. Add minced garlic, sliced Thai chilies, shredded carrot, and cilantro stems. Taste and adjust seasoning to balance salty, sour, sweet, and spicy elements. Refrigerate if desired.
11 - Fill a large shallow dish with warm (not hot) water. Prepare a clean board or plate, lightly oiling if needed to prevent sticking.
12 - Working with one wrapper at a time, dip it into the warm water for 3–5 seconds, rotating to ensure all sides are moistened evenly. Place on the prepared board and allow it to continue softening.
13 - Arrange 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, a few strips each of cucumber and carrot, a small handful of lettuce, and a selection of cilantro, Thai 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 with the seam on the bottom.
15 - Place each completed roll seam-side down on a serving plate. Repeat the wrapping process with remaining wrappers and filling until complete.
16 - Serve rolls immediately, either whole or sliced diagonally. Accompany 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 rest at room temperature for 10–15 minutes before serving for optimal flavor.
