# What you 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
→ Assembly Components
16 - 12-16 large rice paper wrappers, 8.5 inches diameter
17 - 1.5 cups cooked jasmine rice, cooled
18 - 1 cup shredded lettuce
19 - 1 cup julienned cucumber
20 - 1 cup julienned carrots
21 - 1 cup fresh cilantro leaves
22 - 1 cup fresh 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
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tablespoon shredded carrot
32 - 1 teaspoon chopped cilantro stems
# Directions:
01 - In a small bowl, combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar. Stir until sugar completely dissolves. Add water gradually to achieve a glossy, pourable consistency. Set aside.
02 - Heat 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 Thai chilies and white parts of 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 over medium-high heat, stirring frequently, until mostly cooked and lightly browned.
05 - Add diced red bell pepper to the beef mixture. Cook for 2-3 minutes until slightly softened but still firm.
06 - Pour prepared sauce seasoning over the beef mixture. Toss thoroughly to coat all ingredients. Cook for 2-3 minutes more, allowing sauce to reduce and cling to the meat. Taste and adjust seasoning if necessary.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions, tossing gently for 30-45 seconds until basil wilts. Turn off heat and stir in fresh lime juice.
08 - Transfer beef mixture to a shallow container and cool to room temperature, approximately 15-20 minutes. This ensures the filling won't wilt the delicate rice paper.
09 - While beef cools, cook jasmine rice if using and cool completely. Prepare all vegetables and fresh herbs; arrange in individual bowls or containers for efficient assembly.
10 - In a bowl, whisk together fish sauce, lime juice, water, and sugar until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and balance flavors between salty, sour, spicy, and sweet notes. Chill if desired.
11 - Fill a large shallow dish with warm water (not hot). Prepare a clean, dry board or large plate; lightly oil if rice paper tends to stick.
12 - Working with one wrapper at a time, dip it into warm water for 3-5 seconds, rotating to moisten evenly. Place softened wrapper on the board; it will continue to soften as you prepare filling.
13 - Arrange 2-3 tablespoons of cooled jasmine rice on the lower third of the wrapper. Top with 2-3 tablespoons cooled beef mixture, cucumber strips, carrot strips, lettuce, cilantro, Thai basil leaves, and mint leaves.
14 - Fold the bottom edge of the wrapper over the filling. Fold in both side edges firmly, then roll tightly away from you to form a neat cylinder. Ensure the seam closes completely.
15 - Place each completed roll seam-side down on a serving plate. Repeat assembly process with remaining wrappers and filling until all components are used.
16 - Serve rolls immediately with prepared dipping sauce. Rolls may be left whole or sliced diagonally for presentation. If not serving immediately, cover with a damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow rolls to reach room temperature for 10-15 minutes before serving.
