In a bowl, combine ground beef, minced garlic, sliced red chili peppers, soy sauce, and fish sauce. Mix well to combine.
Soften one rice paper wrapper in warm water until pliable, then place on a clean surface.
Arrange fresh Thai basil leaves on the lower third of the wrapper.
Spoon a portion of the beef mixture over the basil leaves.
Carefully roll the wrapper from the bottom, folding in the sides tightly to form a sealed roll.
Repeat with remaining wrappers and filling.
Heat a non-stick skillet over medium heat with a small amount of oil.
Pan-fry the rolls for about 3-4 minutes per side, until the rice paper is crispy and the beef is cooked through.
Remove rolls and drain on paper towels.
Arrange rolls neatly on a rectangular white plate with lime wedges and fresh cilantro on the side.