# Ingredient list:
→ 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 birds 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, packed
15 - 1-2 tbsp 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
20 - 1 cup julienned carrots
21 - 1 cup fresh cilantro leaves
22 - 1 cup additional Thai basil leaves, whole or torn
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 birds eye chilies, thinly sliced
31 - 1 tbsp finely shredded carrot
32 - 1 tsp finely chopped cilantro stems or green onion
# How-to:
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.
03 - Add minced Thai chilies and white parts of green onions. Stir-fry for 20-30 seconds until fully aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and lightly browned.
05 - Stir in diced red bell pepper and 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, 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 green parts of green onions, tossing gently for 30-45 seconds until basil just begins to wilt.
08 - Remove from heat and stir in fresh lime juice. Transfer beef mixture to a bowl and allow to cool to room temperature.
09 - While beef cools, cook rice or noodles if using and cool completely. Prepare all vegetables and fresh herbs; arrange in separate bowls for easy assembly.
10 - In a bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until sugar dissolves completely. Add minced garlic, sliced chilies, shredded carrot, and herbs. Taste and adjust balance of salty, sour, sweet, and spicy notes. Refrigerate if desired.
11 - Fill a large shallow dish with warm (not hot) water. Prepare a clean board or plate, lightly oiling the surface 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 rolling board; it will continue to soften.
13 - Arrange approximately 2-3 tbsp cooked rice or noodles on the bottom third of the wrapper. Top with 2-3 tbsp cooled beef mixture, cucumber strips, carrot strips, lettuce handful, and portions of cilantro, basil, and mint.
14 - Fold the bottom edge of wrapper over the filling. Fold in the side edges, then roll tightly away from you to form a neat cylinder.
15 - Place each finished roll seam-side down on a serving plate. Repeat the rolling process with remaining wrappers and filling.
16 - Serve rolls immediately, whole or sliced diagonally, accompanied by dipping sauce. If preparing ahead, 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.
