In a skillet, heat a drizzle of oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant. Add the ground beef and cook until browned. Stir in soy sauce, oyster sauce, sesame oil, sugar, cornstarch, and green onions. Cook for another minute, then remove from heat and set aside to cool slightly.

In a small saucepan, combine soy sauce, oyster sauce, dark soy sauce, sugar, water, and sesame oil. Bring to a simmer over low heat and stir until the sugar dissolves. Remove from heat and keep warm.

Fill a large shallow dish or pan with warm water. Dip a sheet of rice paper into the water for about 5–10 seconds until it starts to soften (don’t over-soak, or it will tear easily).

Place it flat on a clean, damp surface.

Spoon 2–3 tablespoons of the beef filling onto the lower third of the rice paper. Gently roll it up like a spring roll — fold the sides over the filling, then roll it up tightly. Repeat with the remaining rice paper sheets and beef mixture.

Brush a non-stick skillet lightly with oil and place the rolls seam-side down. Cover with a lid and let them steam over low heat for 2–3 minutes, just until the rice paper becomes translucent and slightly glossy.

Place the rolls on a plate, drizzle the warm soy sauce mixture over them, and sprinkle with sesame seeds and green onions.