# Method:
01 - Combine soy sauce, fish sauce, oyster sauce, dark soy sauce, and 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 tbsp 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, 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 mostly browned and cooked through with some crispy edges.
05 - Add diced red bell pepper and cook for 2-3 minutes until slightly softened but still retaining 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.
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 cool completely to room temperature.
08 - While beef cools, prepare all vegetables and herbs, arranging them in separate bowls. For the dipping sauce, whisk together fish sauce, lime juice, sugar, and water until sugar dissolves. Add garlic, chilies, carrot, and cilantro stems. Adjust seasoning to balance salty, sour, sweet, and spicy flavors.
09 - Fill a large shallow dish with warm water. Prepare a clean cutting board or plate, optionally lightly oiled to prevent sticking. Organize all fillings within easy reach.
10 - Working one at a time, dip a rice paper wrapper in warm water for 3-5 seconds, rotating to moisten all sides. Transfer to the prepared surface—the wrapper will continue to soften as you work.
11 - Place 2-3 tbsp cooled rice or noodles on the bottom third of the wrapper. Top with 2-3 tbsp beef mixture, cucumber strips, carrot strips, lettuce, and herbs (cilantro, basil, mint).
12 - Fold the bottom edge over the filling tightly. Fold in both sides, then roll away from you to form a compact cylinder. Place seam-side down on a plate.
13 - Repeat with remaining wrappers and filling ingredients. Cover finished rolls with a damp towel and plastic wrap to prevent drying.
14 - Serve whole or slice diagonally. Serve immediately with dipping sauce. Rolls can be refrigerated for 2-3 hours; allow to sit at room temperature for 10-15 minutes before serving for best texture.
