Sauté 3 minced garlic cloves and 1 finely chopped shallot in 2 tablespoons of vegetable oil over medium heat for 1 minute until fragrant.

Add 1 pound of ground beef to the skillet and cook for 5-7 minutes until browned.

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, add 1 tablespoon of lime juice and 1 cup of chopped fresh Thai basil; stir and let cool for 10 minutes.

Fill a shallow plate with warm water and set up a rolling station with rice paper wrappers, beef filling, and optional herbs or veggies.

Soak one rice paper wrapper in water for 5-10 seconds, then lay it on a flat surface.

Add a spoonful of beef filling at the bottom of the rice paper and any optional veggies or herbs.

Fold the bottom over the filling, tuck in the sides, and roll tightly from the bottom to the top.

Repeat the rolling process until all ingredients are used. Slice each roll in half if desired.

Serve the rolls on a platter with your preferred dipping sauce.