In a large skillet, heat a tablespoon of vegetable oil over medium heat until shimmering. Add 3 minced garlic cloves and 1 finely chopped shallot to the pan, sautéing for about 1 minute until they become fragrant and translucent.

Next, add 1 pound of ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until the beef is thoroughly browned and no longer pink.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of brown sugar, and 1/2 teaspoon of chili flakes. Let this mixture simmer for 2–3 minutes.

Once the filling is glossy, remove the skillet from heat and mix in 1 tablespoon of lime juice and 1 cup of chopped fresh Thai basil leaves. Allow the mixture to cool slightly for about 5 minutes.

While the filling cools, fill a shallow plate with warm water and set up a clean surface with your rice paper wrappers, a damp towel, and the filling nearby.

Take a rice paper wrapper and dip it into the warm water for 5–10 seconds, ensuring it remains firm but flexible. Lay the soaked wrapper flat on the damp surface.

Spoon a small amount of the beef mixture near the bottom third of the wrapper. If desired, add optional fresh mint, cilantro, julienned carrots, or sliced green onions.

Fold the bottom of the wrapper over the filling, tucking the sides in securely. Gently roll the wrapper away from you, keeping it tight yet not too tight.

Once all the rolls are assembled, slice each roll in half diagonally, and serve with a dipping sauce.