# Ingredient List:
→ Beef Filling
01 - 1 pound ground beef, 85-90% lean
02 - 1 tablespoon neutral oil (canola, vegetable, or peanut)
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 or palm sugar
15 - 1-2 tablespoons water
→ Rolls Assembly
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 with 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. Reserve for cooking.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add minced garlic and shallot, stir-frying for 30-45 seconds until fragrant and lightly golden.
03 - Add minced Thai chilies and white parts of green onions to the skillet. Stir-fry for 20-30 seconds until the aromatics become pronounced.
04 - Add ground beef to the skillet, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until the meat is mostly cooked with light browning throughout.
05 - Stir in diced red bell pepper and cook for 2-3 minutes until the pepper begins to soften slightly.
06 - Pour the reserved sauce seasoning over the beef mixture. Toss thoroughly to coat all ingredients and cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Taste and adjust seasoning as needed.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of green onions, tossing gently for 30-45 seconds just until the basil softens slightly.
08 - Remove the skillet from heat and stir in fresh lime juice. Spread the beef mixture on a plate to cool to room temperature, allowing flavors to meld.
09 - While the beef cools, cook jasmine rice or rice vermicelli if using, then cool completely. Finely cut all vegetables and herbs, arranging them in separate bowls for organized assembly.
10 - In a bowl, whisk together fish sauce, lime juice, warm water, and sugar until the sugar dissolves completely. Fold in minced garlic, sliced Thai chilies, shredded carrot, and cilantro stems. Taste and adjust seasoning for balanced saltiness, sourness, sweetness, and heat. Refrigerate until ready to serve.
11 - Fill a large shallow dish with warm water, not hot. Place a clean board or large plate nearby, lightly wiping with oil if the surface tends to stick.
12 - Working with one wrapper at a time, gently dip it into the warm water, rotating to moisten all surfaces for 3-5 seconds. Place the softened wrapper on your board where it will continue to soften slightly.
13 - Layer approximately 2-3 tablespoons of cooled rice or noodles on the bottom third of the 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 tightly. Fold in both sides, then roll the wrapper away from you into a neat, compact cylinder with a secure seam.
15 - Place each finished roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling until all are complete.
16 - Serve the rolls whole or sliced diagonally. Arrange on plates with the dipping sauce on the side. Consume immediately for optimal texture. If storage is necessary, 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 if they have been chilled.
