In a skillet over medium heat, add the lean ground beef. Cook for about 5–7 minutes until fully browned. Stir in soy sauce and hoisin sauce, mixing well for an additional 2 minutes.

Add shredded carrots and chopped bell peppers to the skillet. Stir-fry for about 2–3 minutes until the vegetables are tender yet crisp. Remove from heat and let cool slightly.

Fill a shallow dish with warm water. Dip one rice paper wrapper for about 10–15 seconds to soften. Place flat on a clean, damp kitchen towel.

On the softened rice paper, place a few fresh basil leaves and a spoonful of the beef and vegetable mixture. Fold the sides inward and roll tightly from bottom to top.

Arrange the rolls on a serving platter and pair with your favorite dipping sauce like peanut or sweet chili sauce. Serve immediately for best flavor.