Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 3 minced garlic cloves and 1 finely chopped shallot, sautéing for about 1 minute or until fragrant and softened.

Next, add 1 pound of ground beef to the skillet, breaking it apart with a spatula. Sauté for approximately 6–8 minutes or until the beef is fully browned and cooked through.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of brown sugar, and ½ teaspoon of chili flakes. Allow the mixture to simmer for 2–3 minutes, stirring occasionally.

Remove the skillet from heat and squeeze 1 tablespoon of lime juice over the beef mixture. Gently fold in 1 cup of chopped Thai basil leaves.

Prepare a rolling station by filling a shallow dish with warm water. Arrange your rice paper wrappers and the cooled beef filling along with optional vegetables.

Take one rice paper wrapper and dip it into the warm water for 5–10 seconds until it softens slightly. Lay it flat on a clean, dry surface.

On the lower third of the softened rice paper, place a small amount of the beef filling along with any optional fresh herbs or vegetables.

Fold the bottom of the rice paper over the filling, tucking it in gently. Fold in the sides and then roll tightly from the bottom up.

Continue the process with the remaining rice paper wrappers and beef filling. Arrange the rolls on a platter and pair with a light dipping sauce.