Heat a large nonstick skillet over medium-high. Add the ground beef and break it apart with a spatula. Cook until no pink remains and the meat begins to brown, about 6–8 minutes. Drain excess fat if needed.

Stir in soy sauce and hoisin. Cook 1–2 minutes until the sauce reduces slightly and coats the beef.

Add shredded carrots and chopped bell peppers. Sauté 2–3 minutes until the vegetables are tender-crisp.

Remove the pan from heat. Stir in the fresh basil leaves until they just wilt. This preserves the basil’s aroma.

Prepare a shallow dish of warm (not boiling) water. Submerge one rice paper wrapper for 10–15 seconds until pliable.

Place the softened wrapper on a clean surface. Spoon about 1/8 of the filling onto the lower third of the wrapper. Fold the bottom edge over the filling, tuck in the sides, and roll tightly into a cylinder. Repeat with remaining wrappers and filling.

Serve immediately with a dipping sauce, or keep the rolls covered with a damp towel to prevent drying.