In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat. Once the oil is shimmering, add 3 minced garlic cloves and 1 finely chopped red chili. Stir continuously for about 30 seconds, or until the garlic becomes fragrant and golden.

Add 450 grams of ground beef to the skillet, breaking it apart with a spatula to ensure even cooking. Allow the beef to cook for about 5 to 7 minutes, stirring occasionally until it’s nicely browned and fully cooked.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of brown sugar, and 0.25 teaspoon of white pepper into the cooked beef mixture. Cook for an additional 2 to 3 minutes, stirring frequently until the mixture thickens slightly.

Once the beef mixture is thickened, fold in 1 cup of chopped Thai basil leaves. Remove the skillet from heat and allow the filling to cool for about 10 minutes.

While the beef filling cools, fill a shallow bowl with warm water. Lay out 12 rice paper wrappers on a damp towel to keep them moist.

Dip one rice paper wrapper into the warm water for about 5 to 8 seconds, until it becomes pliable but not overly soft. Carefully remove it from the water and lay it flat on the damp towel.

Place a small handful of the cooled beef mixture in the center of the wrapper, followed by a layer of shredded carrots, julienned cucumber, chopped green onions, and a few mint leaves.

Begin folding the bottom of the rice paper over the filling, tucking in the sides as you roll tightly, much like preparing a burrito. Repeat this process, placing each completed roll on a plate as you go.

Once all the rolls are completed, you can cut them in half for easier handling or leave them whole for a more elegant presentation.

In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, chili flakes, and a splash of water until well combined. Serve it alongside your gorgeous rolls.