# Directions:
01 - Whisk together soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar in a small bowl until sugar dissolves completely. Add water to achieve pourable consistency. Set aside for later use.
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 - Stir in minced chilies and white parts of green onions. Cook for 20-30 seconds until aromatic, taking care not to burn the garlic.
04 - Add ground beef to the skillet, breaking apart with a spatula. Cook for 4-6 minutes, stirring frequently until meat is browned and cooked through with some crispy edges.
05 - Add diced red bell pepper to the beef mixture. Continue cooking for 2-3 minutes until pepper begins to soften but still retains crunch.
06 - Pour the prepared sauce seasoning over the beef. Toss thoroughly to coat and cook for 2-3 minutes, allowing sauce to reduce and cling to the meat. Adjust seasoning if necessary.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss gently just until basil wilts, approximately 30-45 seconds. Remove from heat and stir in lime juice. Let mixture cool completely to room temperature.
08 - While beef cools, prepare all vegetables and herbs. For the dipping sauce, whisk fish sauce, lime juice, sugar, and water until dissolved. Add garlic, chilies, carrot, and cilantro stems. Adjust flavors to balance salty, sour, sweet, and spicy notes.
09 - Fill a large shallow dish with warm water. Prepare a clean cutting board or plate, optionally lightly oiled to prevent sticking. Arrange cooled rice or noodles, beef mixture, and prepared vegetables in separate bowls within reach.
10 - Working one at a time, dip a rice paper wrapper in warm water for 3-5 seconds, rotating to moisten entire surface. Transfer to prepared board—the wrapper will continue to soften as you work.
11 - Place 2-3 tablespoons rice or noodles on the bottom third of wrapper. Top with 2-3 tablespoons beef mixture, cucumber strips, carrot strips, lettuce, and herbs (cilantro, basil, mint).
12 - Fold bottom edge over the filling. Fold in both sides, then roll tightly away from you to form a compact cylinder. Place seam-side down on plate. Repeat with remaining wrappers and fillings.
13 - Serve rolls whole or slice diagonally. Accompany with dipping sauce. If not serving immediately, cover with damp towel and plastic wrap; refrigerate up to 2-3 hours and bring to room temperature 10-15 minutes before serving.
