# Components:
→ 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 or 1/4 small red onion, finely minced
05 - 2 Thai birds eye chilies, finely minced or 1-2 tsp crushed red chili flakes
06 - 1 small red bell pepper, finely diced
07 - 3 green onions, thinly sliced (white and green parts separated)
08 - 1 cup fresh Thai basil leaves, loosely packed, roughly chopped
09 - 1 tbsp fresh lime juice
→ Sauce Seasoning
10 - 1 1/2 tbsp soy sauce (light or all-purpose)
11 - 1 tbsp fish sauce
12 - 1/2 tbsp oyster sauce
13 - 1 tsp dark soy sauce (optional)
14 - 2-3 tsp brown sugar or palm sugar, packed
15 - 1-2 tbsp water, as needed
→ Roll Assembly
16 - 12-16 large rice paper wrappers (8.5 in diameter)
17 - 1 1/2 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 1/2 tbsp warm water
28 - 1 1/2 tbsp sugar (white or palm sugar)
29 - 1 clove garlic, very finely minced or grated
30 - 1-2 Thai birds eye chilies, thinly sliced or 1/2-1 tsp chili flakes
31 - 1 tbsp finely shredded carrot (optional)
32 - 1 tsp finely chopped cilantro stems or green onion (optional)
# Directions:
01 - Mix soy sauce, fish sauce, oyster sauce, dark soy sauce if using, and sugar in a small bowl. Stir until sugar dissolves completely. Add water as needed to create a glossy, pourable consistency. Set aside for later use.
02 - Heat 1 tbsp 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 just beginning to turn golden.
03 - Add minced chilies and the white parts of the green onions to the skillet. Stir-fry for 20-30 seconds until aromatic, being careful not to burn the garlic.
04 - Add ground beef to the skillet, using a spatula to crumble the meat. Cook for 4-6 minutes, stirring frequently, until mostly browned and cooked through with some crispy spots.
05 - Add diced red bell pepper to the beef mixture. Continue cooking for 2-3 minutes until the pepper has slightly softened but still retains some crunch.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss thoroughly to coat all ingredients. Cook for 2-3 minutes more, allowing the sauce to reduce and cling to the meat. Adjust seasoning if necessary.
07 - Reduce heat to low. Add chopped Thai basil and the green parts of the green onions. Toss just until the basil begins to wilt, about 30-45 seconds. Turn off heat and stir in fresh lime juice. Let the beef mixture cool completely to room temperature.
08 - While beef cools, cook jasmine rice or rice vermicelli noodles if needed and allow to cool completely. Prepare all vegetables by julienning carrots and cucumber, shredding lettuce, and washing herbs. Arrange in separate bowls for easy assembly.
09 - Combine fish sauce, lime juice, sugar, and warm water in a bowl. Stir until sugar dissolves completely. Add minced garlic, sliced chilies, shredded carrot, and herbs as desired. Taste and adjust to achieve a balanced blend of salty, sour, sweet, and spicy flavors. Refrigerate until serving.
10 - Fill a large shallow dish with warm water. Prepare a clean cutting board or large plate, optionally lightly oiled to prevent sticking. Arrange cooled beef, rice or noodles, and all prepared vegetables and herbs within reach.
11 - Working with one wrapper at a time, dip rice paper in warm water for 3-5 seconds, rotating to moisten all edges evenly. Place on the prepared surface—the wrapper will continue to soften as you work.
12 - Place about 2-3 tbsp of cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tbsp of beef mixture, followed by a few strips each of cucumber and carrot, a small handful of lettuce, and a pinch of cilantro, basil, and mint.
13 - Fold the bottom edge of the wrapper tightly over the filling. Fold in both sides toward the center, then roll forward firmly away from you to form a neat cylinder. Place seam-side down on a plate. Repeat with remaining wrappers and filling.
14 - Serve immediately with the prepared dipping sauce. Rolls may be left whole or sliced diagonally for presentation. If not serving immediately, cover with a damp towel and plastic wrap, refrigerating up to 2-3 hours. Allow chilled rolls to sit at room temperature for 10-15 minutes before serving.
