In a skillet over medium heat, warm 1 tablespoon of vegetable oil. Add 3 cloves of minced garlic and 1 finely chopped shallot. Sauté for about 2 minutes, stirring frequently until the mixture becomes aromatic and the shallots turn translucent.

Add 1 pound of ground beef (85/15) to the skillet, breaking it apart with a spatula. Cook for 6–8 minutes, stirring occasionally, until the beef is fully browned.

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

Remove the skillet from the heat and add 1 tablespoon of fresh lime juice and 1 cup of chopped Thai basil leaves. Mix thoroughly to distribute the ingredients evenly.

Fill a shallow plate with warm water to soak rice paper wrappers. Set up a rolling station.

Dip one rice paper wrapper into warm water for 5–10 seconds, until it softens but remains sturdy. Lay it on a clean surface.

Place about 2 tablespoons of the beef filling near the bottom edge of the rice paper and add optional herbs or veggies if desired.

Fold the bottom of the wrapper over the filling, tucking it in snugly. Then, fold the sides in and roll tightly from the bottom to the top.

Continue with the remaining rice paper wrappers and beef filling until all the rolls are formed.

Slice each roll in half to showcase the vibrant filling and arrange them on a platter. Serve with your choice of dipping sauce.