In a large skillet over medium-high heat, cook lean ground beef for about 5–7 minutes, breaking it apart as it browns.

Stir in soy sauce and hoisin sauce, and simmer for another 2–3 minutes until the mixture thickens.

Add shredded carrots and chopped bell peppers, cooking for 2–3 minutes while stirring constantly.

Heat a shallow dish of warm water and dip rice paper wrappers one by one until soft and pliable.

On each wrapper, place a few fresh basil leaves and a spoonful of the beef and vegetable mixture, then wrap tightly.

Arrange the completed rolls on a serving platter and serve with peanut or sweet chili sauce.