Heat a large skillet over medium-high heat for about 2 minutes. Add the lean ground beef, stirring frequently, and cook for 5–7 minutes until browned and opaque. Mix in the soy sauce and hoisin sauce until well combined.

Stir in shredded carrots and chopped bell peppers, sautéing for 2–3 minutes until the vegetables soften slightly while remaining crisp.

Fill a shallow dish with warm water and soak the rice paper wrapper for about 15–20 seconds until soft. Lift it out and place it flat on a clean surface.

On the rice paper wrapper, add about 2 tablespoons of the beef and vegetable mix, along with fresh basil leaves. Roll tightly from the bottom upwards, folding in the sides.

Arrange the rolls on a platter and serve immediately with dipping sauces such as sweet chili or soy sauce.