# Ingredient List:
→ 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 or palm sugar
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
19 - 1 cup julienned cucumber
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 Prepare:
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. Reserve for later use.
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 lightly golden.
03 - Add minced Thai chilies and white parts of green onions to the skillet. Stir-fry for 20-30 seconds until the mixture becomes aromatic.
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 and develops brown spots.
05 - Add diced red bell pepper to the beef mixture. Cook for 2-3 minutes, stirring occasionally, until the pepper begins to soften.
06 - Pour the prepared sauce seasoning over the beef and peppers. Toss thoroughly to coat all ingredients. Cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Adjust seasoning to taste.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of green onions. Toss gently for 30-45 seconds until the basil wilts slightly. Do not overcook.
08 - Remove the skillet from heat and stir in fresh lime juice. Transfer the beef mixture to a bowl and allow it to cool to room temperature before assembling rolls.
09 - While the beef cools, cook jasmine rice or rice vermicelli if using and refrigerate until completely cool. Prepare all vegetables and herbs by slicing, julienning, and chopping as directed. Arrange each component in separate bowls for easy access during rolling.
10 - In a bowl, whisk together fish sauce, lime juice, warm water, and sugar until the sugar dissolves. Add minced garlic, sliced Thai chilies, shredded carrot, and cilantro stems. Taste and adjust seasoning to balance salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm water. Prepare a clean board or plate, lightly oiling it if the rice paper tends to stick.
12 - Working with one wrapper at a time, dip it into the warm water for 3-5 seconds, rotating gently to moisten all edges evenly. Place the softened wrapper on the prepared board, where it will continue to hydrate.
13 - Arrange 2-3 tbsp of cooled jasmine rice or noodles on the bottom third of the rice paper wrapper. Layer 2-3 tbsp of the cooled beef mixture on top, followed by strips of cucumber and carrot, a small handful of shredded lettuce, and small amounts of cilantro, Thai basil, and mint leaves.
14 - Fold the bottom edge of the wrapper over the filling. Fold in both sides, then roll tightly away from you to create a neat, compact cylinder. The roll should be snug but not torn.
15 - Place each completed roll seam-side down on a serving plate. Repeat the wrapping process with remaining rice paper wrappers and filling ingredients until all components are used.
16 - Serve rolls immediately while fresh, either whole or sliced diagonally. Accompany with prepared dipping sauce. If rolls must be held, cover them with a damp towel and plastic wrap, then refrigerate for up to 2-3 hours. Remove from refrigeration 10-15 minutes before serving to allow flavors to fully develop.
