In a large skillet over medium-high heat, add the lean ground beef. Cook for about 5–7 minutes, breaking it apart until browned.

Stir in the soy sauce and hoisin sauce, allowing the mixture to bubble for another 1–2 minutes until fragrant.

Add the shredded carrots and chopped bell peppers, stirring and cooking for an additional 2–3 minutes until crisp.

Soak one rice paper wrapper in warm water for 15–20 seconds until soft and lay it flat.

On the lower third of the wrapper, place fresh basil leaves and a portion of the beef and vegetable mixture. Fold sides and roll tightly.

Continue with remaining wrappers and filling. Serve immediately with dipping sauce.