# Directions:
01 - Combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and sugar in a small bowl. Stir until sugar completely dissolves. Add water as needed to achieve a glossy, pourable consistency. Set aside for later use.
02 - Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add garlic and shallot, stir-frying for 30-45 seconds until fragrant and lightly golden.
03 - Add minced chilies and white parts of green onions. Stir-fry for 20-30 seconds until aromatic and fragrant.
04 - Add ground beef, crumbling with a spatula. Cook for 4-6 minutes, stirring frequently, until mostly cooked through and browned in spots.
05 - Add diced red bell pepper to the skillet. Cook for 2-3 minutes until slightly softened but still retains some crunch.
06 - Pour the prepared sauce seasoning over the beef mixture. Toss thoroughly to coat and cook for 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 parts of green onions. Toss just until basil wilts, about 30-45 seconds. Remove from heat and stir in lime juice. Let mixture cool completely to room temperature.
08 - While beef cools, cook rice or noodles if needed and cool completely. Prepare all vegetables and herbs, arranging them in separate bowls for easy assembly.
09 - Combine fish sauce, lime juice, sugar, and water in a bowl. Stir until sugar dissolves completely. Add garlic, chilies, carrot, and herbs as desired. Taste and adjust to achieve a balanced salty, sour, sweet, and spicy profile. Refrigerate if preferred.
10 - Fill a large shallow dish with warm (not hot) water. Prepare a clean board or plate, lightly oiling if sticky to prevent rice paper from adhering.
11 - Working with one wrapper at a time, dip rice paper in warm water for 3-5 seconds, rotating to moisten all surfaces evenly. Place on the prepared board; it will continue to soften as you work.
12 - Place 2-3 tablespoons cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tablespoons beef mixture, cucumber strips, carrot strips, lettuce, and scattered cilantro, basil, and mint leaves.
13 - Fold the bottom edge over the filling. Fold in both sides, then roll tightly away from you to form a neat cylinder. Place seam-side down on a plate.
14 - Repeat with remaining wrappers and filling. Cover with a damp towel and plastic wrap if not serving immediately. Refrigerate up to 2-3 hours, then let stand at room temperature for 10-15 minutes before serving.
15 - Serve rolls whole or slice diagonally in half. Accompany with prepared dipping sauce on the side.
