In a mixing bowl, combine 1 pound of ground beef, 3 minced garlic cloves, 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and ½ cup of chopped fresh Thai basil. Mix thoroughly.

Lay a spring roll wrapper on a clean surface with one point facing you. Spoon about 2 tablespoons of the beef filling near the pointed edge, fold the sides inward, and roll tightly away from you, sealing with water if necessary.

In a large skillet, pour in about ½ inch of vegetable oil and heat over medium heat until it shimmers.

Add the filled rolls to the hot oil in batches, frying each roll for about 3-4 minutes on each side until golden brown and crispy.

Once cooked, use a slotted spoon to transfer the rolls to a paper towel-lined plate to drain excess oil, then serve garnished with fresh basil leaves and sliced red chili.