Sauté minced garlic and grated ginger in a skillet over medium heat until fragrant, about 1 minute.

Add ground beef to the skillet, breaking it apart, and cook until browned, about 5-7 minutes.

Stir in soy sauce, oyster sauce, hoisin sauce, and optional chili flakes. Cook for 2-3 minutes.

Remove skillet from heat and mix in chopped Thai basil. Let the filling cool slightly.

Organize the assembly area with cooling filling, fresh veggies, and a shallow dish of warm water.

Dip each rice paper wrapper gently into warm water for 15-20 seconds until pliable.

Place a spoonful of beef filling and a handful of fresh veggies on the lower third of the wrapper.

Start rolling tightly from the bottom, folding in the sides, until the filling is enveloped.

Whisk together soy sauce, lime juice, honey, and sesame oil in a small bowl for the dipping sauce.

Plate the spring rolls and serve immediately with dipping sauce on the side.