Heat vegetable oil in a large skillet over medium heat. Add minced garlic and chopped shallot, sautéing for 1 to 2 minutes until fragrant but not browned.

Add lean ground beef to the skillet and cook for 5 to 7 minutes, breaking it apart with a wooden spoon until completely browned and no pink remains.

Stir in soy sauce, oyster sauce, brown sugar, and chili flakes. Let the mixture simmer for 2 to 3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Add fresh lime juice and chopped Thai basil, stirring to combine. Immediately remove from heat to preserve the bright color and fresh flavor of the basil.

Let the beef filling cool for at least 10 minutes while you set up your rolling station. Fill a large shallow plate or bowl with warm water.

Dip one rice paper wrapper into the warm water for 5 to 10 seconds until it begins to soften but still has slight firmness. Place on a clean, damp kitchen towel or cutting board.

Place 2 to 3 tablespoons of beef filling near the bottom third of the rice paper, then add your choice of fresh mint, cilantro, green onion, and julienned vegetables.

Fold the bottom edge of the rice paper up and over the filling, tuck in both sides tightly, then roll forward firmly but gently to create a compact cylinder.

Repeat with remaining wrappers and filling, keeping finished rolls under a damp towel to prevent them from drying out.

Slice each roll in half at a slight diagonal using a sharp, slightly wet knife. Serve immediately with dipping sauce on the side.