Heat a skillet over medium heat with a drizzle of oil. Add the ground beef and cook for about 5–7 minutes, stirring frequently until browned.

Once it’s no longer pink, mix in minced garlic, soy sauce, fish sauce, lime juice, sugar, and chili flakes. Sauté for an additional 2–3 minutes until the garlic is fragrant.

Remove the skillet from heat and fold in the chopped Thai basil. Allow the mixture to cool for a few minutes.

While the beef filling cools, wash and prepare your fresh vegetables. Thinly slice carrots, bell peppers, and any other crunchy veggies you prefer.

Fill a shallow dish with warm water and dip each rice paper wrapper in it for about 10 seconds, then lay it on a damp surface.

In the center of each rice paper wrapper, layer a piece of lettuce, a spoonful of the beef mixture, sliced veggies, and fresh herbs.

Carefully fold the sides of the wrapper inward and roll it tightly from the bottom up to seal the filling inside.

Serve the rolls fresh with your choice of sweet chili sauce or a lime-garlic fish sauce dip.