Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1 shallot, sautéing until fragrant and translucent, about 1 minute.

Add 1 pound of ground beef to the skillet, breaking it apart as it cooks. Stir occasionally for about 5-7 minutes until browned.

Reduce heat to low and stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of brown sugar, and 1/2 teaspoon of chili flakes. Simmer for 2-3 minutes.

Remove from heat and add 1 tablespoon of fresh lime juice and 1 cup of chopped Thai basil, folding in until slightly wilted.

Prepare a rolling station with warm water in a shallow plate and the beef filling ready.

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

At the bottom third of the rice paper, add a tablespoon of filling along with any optional ingredients.

Fold the bottom edge of the rice paper over the filling, tuck in the sides, and roll it tightly.

Repeat the process until all filling is used, arranging rolls on a serving plate.

Slice each roll in half and serve with your preferred dipping sauce.