# Directions:
01 - Combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and brown sugar in a small bowl. Stir until sugar dissolves completely. Add water as needed to achieve a 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-fry for 30-45 seconds until fragrant and lightly golden.
03 - Add minced chilies and white parts of green onions to the skillet. Stir-fry for 20-30 seconds until aromatic and slightly softened.
04 - Add ground beef to the skillet, crumbling with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly browned and cooked through.
05 - Add diced red bell pepper to the beef mixture. Continue cooking for 2-3 minutes until the pepper begins to soften but still retains some crunch.
06 - Pour the prepared sauce seasoning over the beef. Toss thoroughly to coat the meat. Cook for an additional 2-3 minutes, allowing the sauce to reduce and cling to the beef. Adjust seasoning if necessary.
07 - Reduce heat to low. Add chopped Thai basil and green parts of green onions. Toss just until basil wilts, about 30-45 seconds. Remove from heat and stir in lime juice. Let the beef mixture cool completely to room temperature.
08 - In a separate bowl, whisk together fish sauce, lime juice, sugar, and warm water until sugar dissolves. Add minced garlic, sliced chilies, shredded carrot, and cilantro stems. Taste and adjust to balance salty, sour, sweet, and spicy flavors.
09 - Fill a large shallow dish with warm water. Arrange cooled rice, vegetables, herbs, and beef mixture in separate bowls. Prepare a clean work surface or large plate, optionally lightly oiled to prevent sticking.
10 - Working with one wrapper at a time, dip rice paper in warm water for 3-5 seconds, rotating to moisten evenly. Place on the prepared surface. The wrapper will continue to soften as you work.
11 - Place 2-3 tablespoons cooled rice on the bottom third of the wrapper. Top with 2-3 tablespoons beef mixture, followed by cucumber strips, carrot strips, lettuce, cilantro, basil, and mint.
12 - Fold the bottom edge over the filling. Fold in both sides toward the center, then roll tightly away from you to form a compact cylinder. Place seam-side down on a plate.
13 - Serve rolls whole or slice diagonally. Accompany with prepared dipping sauce. For optimal texture, serve immediately. If storing, cover with damp towel and plastic wrap, refrigerate up to 2-3 hours, and bring to room temperature 10-15 minutes before serving.
