In a skillet, heat a drizzle of oil over medium-high heat. Add your ground beef or thinly sliced steak, cooking for about 5-7 minutes until browned. Stir in soy sauce and chili flakes; allow to simmer for 2-3 minutes until fragrant.

While the filling cools, wash and chop your fresh Thai basil and vegetables like cucumber and carrots into thin, matchstick sizes.

Soak a rice paper wrapper in warm water for about 10-15 seconds until soft, then lay it flat on a clean surface.

On the soaked rice paper, place a portion of the beef filling, a few basil leaves, and vegetables. Fold the sides inward and roll tightly from the bottom.

Arrange the rolls on a platter and serve with dipping sauces like sweet chili, hoisin, or peanut sauce.