Begin by heating 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 3 cloves of minced garlic and 1 finely chopped shallot to the pan, stirring occasionally for about 1 minute, or until fragrant.

Next, add 1 pound of ground beef to the skillet. Use a wooden spoon to break it apart as it cooks for about 5-7 minutes, or until the beef is fully browned and no longer pink.

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, until it becomes glossy and slightly thickened.

Remove the skillet from heat and stir in 1 tablespoon of lime juice and 1 cup of chopped fresh Thai basil leaves.

Fill a shallow dish with warm water and quickly soak a rice paper wrapper for about 5-10 seconds, until it becomes pliable.

Place a small amount of the beef filling—about 2 tablespoons—near the bottom edge of the rice paper wrapper.

Fold the bottom of the wrapper over the filling, tucking in the sides as you go. Carefully roll it up tightly but gently.

Continue the rolling process with the remaining wrappers and filling, laying finished rolls on a plate.

For an elegant presentation, slice each finished roll in half diagonally before serving.