In a large skillet over medium-high heat, add lean ground beef. Brown for 5–7 minutes, stirring occasionally, until fully cooked. Stir in soy sauce and hoisin sauce, then remove from heat.

Stir in shredded carrots and chopped bell peppers. Cook for an additional 2–3 minutes until vegetables are slightly softened.

Fill a shallow dish with warm water, immerse one rice paper wrapper for 15–20 seconds until pliable, then lay flat on a clean surface.

Place 2 tablespoons of the filling in the center of each wrapper. Add fresh basil leaves, fold sides over, and roll tightly.

Arrange the assembled rolls on a platter and serve immediately with dipping sauces.