Ground Beef Spring Rolls (Thai Style)

Cook the beef: Heat the oil in a skillet over medium heat. Cook the garlic and shallot until fragrant, then add the ground beef. Stir in the soy sauce, fish sauce, brown sugar, and chili flakes. Remove from the heat, stir in the Thai basil, and let the filling cool slightly.
½ pound ground beef, 1 tablespoon vegetable oil, 2 garlic cloves, 1 small shallot, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1 teaspoon brown sugar, ½ teaspoon red pepper flakes, ½ cup Thai basil
Make the dipping sauce: Whisk together the soy sauce, lemon juice, honey, garlic, chopped chili, and chili flakes.
2 tablespoons soy sauce, 1 tablespoon lemon juice, 1 teaspoon honey, 1 garlic clove, chopped chili, red pepper flakes
Prepare the fillings: Julienne the cucumber and fill a shallow bowl with warm water.
½ cucumber
Soften the rice paper: Dip one rice paper wrapper into the warm water for 5 to 10 seconds until just pliable.
8-10 rice paper wrappers
Roll the spring rolls: Place the wrapper on a clean surface. Add the beef and cucumber, fold in the sides, then roll tightly like a burrito. Repeat with the remaining wrappers.
Serve: Garnish with chopped green onions and serve with the dipping sauce.
green onions