Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 3 cloves of minced garlic and 1 small finely chopped shallot, sauté for 1 minute until fragrant.

Add 1 pound of ground beef to the skillet, cook for 5-7 minutes until no pink remains. Stir occasionally.

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 until glossy.

Remove from heat; stir in 1 tablespoon of fresh lime juice and 1 cup of chopped Thai basil. Allow to cool.

Set up a rolling station with a dish of warm water, rice paper wrappers, and the cooled beef filling.

Dunk each rice paper wrapper in warm water for 5-10 seconds, then lay on a flat surface.

Place a spoonful of the beef mixture and optional herbs at the bottom of the rice paper. Roll tightly.

Carefully slice each roll in half and serve with dipping sauce.