In a large skillet, heat a drizzle of oil over medium-high heat. Add the ground beef, breaking it apart with a spatula. Season with soy sauce and hoisin sauce, and cook for about 5–7 minutes until browned.

Fold in the shredded carrots and chopped bell peppers into the skillet with the cooked beef. Stir gently and cook for an additional 2–3 minutes until vegetables are slightly crunchy.

Prepare a shallow dish with warm water. Dip a rice paper wrapper into the water for 10-15 seconds until flexible, then place on a damp kitchen towel.

Lay 2-3 basil leaves horizontally in the center of the softened rice paper, add a few tablespoons of the beef and vegetable mixture, then roll tightly from the bottom.

Arrange the assembled rolls on a serving platter. Serve fresh with your favorite dipping sauce.