# 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 a glossy, pourable consistency. Set aside for later use.
02 - Heat 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 - Incorporate minced chilies and white portions of green onions. Stir-fry for 20-30 seconds until aromatic, being careful not to burn the garlic.
04 - Add ground beef to the skillet, crumbling with a spatula. Cook for 4-6 minutes, stirring frequently, until meat is mostly browned and cooked through with some crispy edges.
05 - Add diced red bell pepper and continue cooking for 2-3 minutes until pepper begins to soften but still maintains some crunch.
06 - Pour the prepared sauce seasoning over the beef. Toss thoroughly to coat and cook for an additional 2-3 minutes, allowing the sauce to reduce and cling to the meat. Adjust seasoning if necessary.
07 - Reduce heat to low. Add chopped Thai basil and green onion tops. Toss gently just until basil begins to wilt, about 30-45 seconds. Remove from heat and stir in lime juice. Allow mixture to cool completely to room temperature.
08 - Combine fish sauce, lime juice, sugar, and warm water in a bowl. Stir until sugar fully dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust to achieve balance of salty, sour, sweet, and spicy flavors. Refrigerate if desired.
09 - Prepare all vegetables and herbs, arranging in separate bowls. Fill a large shallow dish with warm water. Lightly oil a clean cutting board or large plate to prevent sticking. Have cooled beef mixture and rice or noodles ready.
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; wrapper will continue to soften as you work.
11 - Place 2-3 tbsp cooled rice or noodles on bottom third of wrapper. Top with 2-3 tbsp beef mixture, cucumber strips, carrot strips, lettuce, and herbs (cilantro, basil, mint). Do not overfill.
12 - Fold bottom edge tightly over filling. Fold in both sides, then roll firmly away from you to form a compact cylinder. Place seam-side down on plate. Repeat with remaining wrappers and filling.
13 - Serve immediately whole or sliced diagonally with dipping sauce. To store, cover with damp towel and plastic wrap; refrigerate up to 2-3 hours. Allow rolls to sit at room temperature for 10-15 minutes before serving for best texture.
