Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add 3 cloves of minced garlic and 1 finely chopped shallot, stirring continuously for about 2 minutes until fragrant and translucent.

Add 1 pound of ground beef, breaking it apart with a spatula. Cook for 5–7 minutes until browned and fully cooked.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of brown sugar, and ½ teaspoon of chili flakes. Simmer for 2–3 minutes.

Remove from heat and drizzle in 1 tablespoon of fresh lime juice and 1 cup of chopped Thai basil leaves. Fold gently to combine.

Prepare a rolling station with a shallow plate of warm water and arrange all fillings nearby.

Dip one rice paper wrapper in warm water for 5–10 seconds until pliable. Place flat on a clean surface.

At the bottom third of the rice paper, place a generous spoonful of the beef filling and your choice of herbs and veggies.

Fold the bottom of the rice paper over the filling, tuck in the sides tightly, and roll it up until all ingredients are enclosed.

Repeat the process with remaining wrappers and filling.

Slice each roll in half to display the filling and serve with your choice of dipping sauce.