# What You’ll Need:
→ Beef Filling
01 - 1 lb ground beef, 85-90% lean
02 - 1 tbsp 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 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
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
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 tbsp fish sauce
26 - 3 tbsp fresh lime juice
27 - 2.5 tbsp warm water
28 - 1.5 tbsp sugar
29 - 1 clove garlic, minced
30 - 1-2 Thai bird's eye chilies, thinly sliced
31 - 1 tbsp finely shredded carrot
32 - 1 tsp finely chopped cilantro stems
# How To Make:
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, stirring constantly for 30-45 seconds until fragrant and just golden.
03 - Add minced Thai bird's eye 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 apart with a spatula as it cooks. Stir frequently and cook for 4-6 minutes until mostly cooked through with brown spots appearing 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 thoroughly to coat all beef pieces and cook for 2-3 minutes more, allowing the sauce to reduce and cling tightly to the meat. Adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of green onions. Toss gently for just 30-45 seconds until basil begins to wilt.
08 - Remove skillet from heat and stir in fresh lime juice. Allow beef mixture to cool to room temperature before rolling.
09 - While beef cools, cook jasmine rice or vermicelli noodles if using and cool completely. Prepare all vegetables and fresh herbs, arranging them in separate bowls for easy assembly.
10 - In a bowl, combine fish sauce, lime juice, water, and sugar. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust seasoning to balance salty, sour, sweet, and spicy elements. Chill if desired.
11 - 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.
12 - Working with one wrapper at a time, dip it into the warm water, rotating gently for 3-5 seconds to moisten all surfaces evenly. Place on the prepared board where it will continue to soften.
13 - Layer approximately 2-3 tbsp of cooled rice or noodles on the bottom third of the softened wrapper. Top with 2-3 tbsp of cooled beef filling, a few strips of cucumber and carrot, a small handful of lettuce, and some cilantro, basil, and mint leaves.
14 - Fold the bottom edge of the wrapper up and over the filling. Fold in both side edges, then roll tightly away from you to form a neat cylinder shape.
15 - Place each completed roll seam-side down on a serving plate. Repeat the wrapping process with remaining rice paper wrappers and filling components.
16 - Serve rolls immediately, either whole or sliced diagonally. Accompany with prepared dipping sauce. If storing, cover with a damp kitchen towel and plastic wrap, refrigerating for up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
