In a medium skillet, heat a drizzle of oil over medium heat. Add the ground beef and cook for 5-7 minutes until browned. Stir in soy sauce and hoisin sauce for an additional 2 minutes.

Add shredded carrots and chopped bell peppers to the skillet, cooking for 2-3 minutes until tender yet crunchy. Remove from heat and let cool.

Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds until flexible, then lay it on a damp surface.

Place fresh basil leaves in the center of the softened wrapper, spoon in the beef mixture, and fold in the sides before rolling tightly.

Arrange the rolls on a platter. Serve immediately with dipping sauce like peanut or sweet chili.