# What You'll Need:
→ Beef Filling
01 - 1 lb ground beef, 85-90% lean
02 - 1 tbsp neutral oil (canola, vegetable, or peanut 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 tbsp fresh lime juice
→ Sauce Seasoning
10 - 1.5 tbsp soy sauce
11 - 1 tbsp fish sauce
12 - 0.5 tbsp oyster sauce
13 - 1 tsp dark soy sauce
14 - 2-3 tsp brown sugar or palm sugar
15 - 1-2 tbsp water
→ Rice Paper Rolls
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
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 tbsp fish sauce
26 - 3 tbsp fresh lime juice
27 - 2.5 tbsp warm water
28 - 1.5 tbsp sugar
29 - 1 clove garlic, very finely minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tbsp finely shredded carrot
32 - 1 tsp finely chopped cilantro stems or green onion
# Step-by-step Directions:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar. Stir until sugar dissolves completely. Add water to achieve a glossy, pourable consistency. Set aside.
02 - Heat 1 tbsp 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. Add minced chilies and white parts of green onions; cook 20-30 seconds more until aromatic.
03 - 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 and browned in spots.
04 - Add diced red bell pepper to the beef mixture. Cook for 2-3 minutes, stirring occasionally, until the pepper is slightly softened.
05 - Pour the prepared sauce seasoning over the beef. Toss thoroughly to coat all ingredients. Cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Adjust seasoning as needed.
06 - Reduce heat to low. Add chopped Thai basil and the green parts of green onions. Toss gently just until basil wilts, approximately 30-45 seconds. Turn off heat and stir in fresh lime juice.
07 - Transfer the beef mixture to a clean bowl and let cool to room temperature. This step is essential for comfortable handling during rolling.
08 - While beef cools, cook rice or noodles if using and cool completely. Prepare all vegetables and fresh herbs; arrange each ingredient in separate bowls for efficient assembly.
09 - In a bowl, combine fish sauce, fresh lime juice, warm water, and sugar. Stir until sugar fully dissolves. Add minced garlic, sliced chilies, shredded carrot, and fresh herbs. Taste and adjust for balance of salty, sour, sweet, and spicy flavors. Chill if desired.
10 - Fill a large shallow dish with warm water (not hot). Prepare a clean board or large plate, lightly oiling the surface if rice paper tends to stick.
11 - Working with one wrapper at a time, dip it in warm water for 3-5 seconds, rotating to ensure all edges are moistened. Place on the prepared board; the wrapper will continue softening.
12 - Arrange approximately 2-3 tbsp cooled rice or noodles on the bottom third of the softened wrapper. Top with 2-3 tbsp cooled beef mixture, several strips each of cucumber and carrot, a small handful of lettuce, and desired amounts of cilantro, Thai basil, and mint.
13 - 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. Place each completed roll seam-side down on a serving plate.
14 - Repeat the softening, filling, and rolling process with remaining rice paper wrappers and filling components until all rolls are assembled.
15 - Arrange rolls on a serving platter whole or sliced diagonally. Serve immediately with prepared dipping sauce. If advance preparation is necessary, cover with a damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving for optimal texture and flavor.
