Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Once hot, add the minced garlic and chopped chili. Sauté for about 30 seconds until fragrant.

Add the ground beef, breaking it apart with a spatula. Cook until browned, allowing the meat to caramelize.

Stir in soy sauce, fish sauce, and a pinch of sugar (if using). Toss in green onions and cook for another 2 minutes, then fold in chopped Thai basil leaves.

Take a spring roll wrapper and place it flat. Spoon 2 tablespoons of the beef mixture near the bottom edge. Fold the bottom edge up over the filling, tuck in the sides tightly, and roll upwards to seal using a little water.

In a frying pan, heat enough vegetable oil to cover the rolls halfway. Once hot, place the rolls seam side down. Fry for about 2-3 minutes on each side until golden brown.

Remove the rolls and drain on paper towels. Serve hot for best texture and flavor.