In a bowl, combine ground beef, minced garlic, soy sauce, fish sauce, sugar, and chopped Thai basil leaves. Mix well until evenly incorporated.
Lay out one spring roll wrapper on a clean surface. Place about 2 tablespoons of the beef mixture near one corner of the wrapper.
Fold the corner over the filling, then fold in the sides and roll tightly to seal. Repeat with remaining wrappers and filling.
Heat vegetable oil in a pan over medium heat until shimmering.
Pan-fry the rolls in batches, turning occasionally, until all sides are golden brown and crispy, about 3-4 minutes per side.
Remove rolls and drain on paper towels.
Arrange neatly stacked on a rectangular white plate. Garnish with fresh Thai basil leaves and sliced red chili for color and extra flavor.