Heat vegetable oil in a large skillet over medium heat.

Add minced garlic and chopped shallot, stirring constantly for 60-90 seconds until fragrant and just starting to turn golden.

Add lean ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until completely browned with no pink remaining.

Stir in soy sauce, oyster sauce, brown sugar, and chili flakes. Simmer for 2-3 minutes to allow flavors to meld and sauce to slightly reduce.

Remove from heat and stir in fresh lime juice and chopped Thai basil. Let the filling cool for 10-15 minutes before rolling.

Fill a large shallow plate with warm water (about 100-110°F). Set up a rolling station with cooled beef filling, herbs, vegetables, and a clean damp towel nearby.

Dip one rice paper wrapper in warm water for 5-10 seconds, rotating to ensure even soaking. Place on a clean surface.

Add 3-4 tablespoons beef filling in a horizontal line 2 inches from the bottom edge. Top with mint, cilantro, green onion, and vegetables if using.

Fold the bottom edge up and over the filling, pulling taut but gently. Fold in both sides, then roll tightly toward the top edge. Place seam-side down and cover with a damp towel.

Using a sharp knife (slightly dampened), slice each roll in half on the diagonal. Serve immediately with dipping sauce.