Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add 3 cloves of minced garlic and 1 tablespoon of minced fresh ginger. Sauté for about 1 minute until fragrant.

Add 1 pound of ground beef, breaking it apart with a wooden spoon. Cook for 5 to 7 minutes, stirring occasionally, until fully browned.

Reduce heat to medium and stir in 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 2 tablespoons of oyster sauce. Add 1 tablespoon of brown sugar and 1-2 teaspoons of chili paste. Simmer for 2 to 3 minutes.

Toss in 1 cup of fresh Thai basil leaves, stirring gently to incorporate. Cook for just 1 to 2 minutes until the basil wilts.

Remove the skillet from the heat and transfer the beef mixture to a bowl. Allow it to cool slightly for about 5 minutes.

Take large lettuce leaves and place a spoonful of the beef mixture in the center. Top with julienned carrots, cucumbers, and chopped peanuts.

Gently fold the sides of the lettuce over the filling and roll tightly from the bottom up. Secure with toothpicks if needed.

Serve immediately with fresh lime wedges on the side. Squeeze lime juice over each roll before enjoying.