Heat up the canola oil in a large skillet over medium to high heat.
Add in the garlic, lemongrass, and shallot and saute for 3-4 minutes until softened.
While the aromatics cook, toss the sliced beef with the fish sauce and soy sauce.
Next, add the beef into the skillet and cook for about 3-4 minutes on each side until cooked through and slightly browned. Remove from heat.
Combine the ingredients for the dipping sauce and whisk together in a small bowl and set aside.
Next, take your individual rice paper and dip into a shallow bowl with cold water for about 10 seconds. Let excess water drip down, then place onto a plate.
Add in 2 heaping spoonfuls of the beef along with some bean sprouts, lettuce, cilantro, carrots, cucumber, and daikon radishes (if using) into the center of the wrap.
Finally, wrap up the roll like a burrito, rolling the top in first, then folding in the sides, and finishing by rolling the bottom in. Continue until you've made all 6 spring rolls and serve with the dipping sauce!
