# Ingredient List:
→ Beef Filling
01 - 1 pound 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, loosely packed, 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, packed
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, 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
# 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 tablespoon 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 golden.
03 - Add minced chilies and white parts of green onions. Stir-fry for 20-30 seconds until aromatic.
04 - Add ground beef, breaking it apart with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked and browned throughout.
05 - Add diced red bell pepper and cook for 2-3 minutes until slightly softened.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss to coat evenly 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 green parts of green onions. Toss just until basil wilts, approximately 30-45 seconds.
08 - Turn off heat and stir in lime juice. Transfer beef mixture to a bowl and let cool to room temperature.
09 - While beef cools, prepare jasmine rice if needed and cool completely. Wash and cut all vegetables and herbs. Arrange lettuce, cucumber, carrots, cilantro, basil, and mint in individual bowls for assembly.
10 - In a bowl, combine fish sauce, lime juice, sugar, and warm water. Stir until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and chopped cilantro stems. Taste and adjust for balanced salty, sour, sweet, and spicy flavors. Chill if desired.
11 - Fill a large shallow dish with warm water, not hot. Place a clean board or plate nearby, optionally lightly oiled to prevent sticking.
12 - Working one wrapper at a time, dip it into warm water for 3-5 seconds while rotating to moisten all surfaces. Place on the board; it will continue to soften as you work.
13 - Arrange approximately 2-3 tablespoons cooled jasmine rice on the bottom third of the wrapper. Top with 2-3 tablespoons beef mixture, several strips of cucumber and carrot, a small handful of lettuce, and portions of cilantro, basil, and mint.
14 - Fold the bottom edge over the filling. Fold in both sides, then roll tightly away from you to form a neat cylinder.
15 - Place each completed roll seam-side down on a serving plate. Repeat with remaining wrappers and fillings.
16 - Serve rolls whole or sliced diagonally with dipping sauce immediately. If storing, cover with a damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving.
