# Ingredient List:
→ 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, 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, packed
15 - 1-2 tablespoons water
→ Rolls and Vegetables
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, 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 or green onion
# How-to Steps:
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 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 golden.
03 - Add minced Thai chilies and white parts of green onions. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned in spots.
05 - Add diced red bell pepper to the skillet. Cook for 2-3 minutes until slightly softened.
06 - Pour prepared sauce seasoning over the beef mixture. Toss to coat evenly and cook for 2-3 minutes more, allowing sauce to reduce and cling to the meat. Adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss just until basil wilts, approximately 30-45 seconds.
08 - Turn off heat and stir in lime juice. Transfer beef mixture to a container and allow to cool to room temperature.
09 - Cook rice or noodles if using and cool completely. Prepare 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 fresh herbs. Taste and adjust for balance of salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or large plate, lightly oiled if desired to prevent sticking.
12 - Working one at a time, dip a rice paper wrapper in warm water for 3-5 seconds, rotating to moisten all sides evenly. Place on the prepared board; it will continue to soften.
13 - Distribute approximately 2-3 tablespoons cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tablespoons 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 roll seam-side down on a plate. Repeat process with remaining wrappers and filling until all are assembled.
16 - Serve rolls whole or sliced diagonally immediately with prepared dipping sauce. If needed, 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.
