In a large skillet, heat over medium heat and add 1 pound of lean ground beef. Sauté for about 5-7 minutes until browned. Stir in 1 tablespoon of soy sauce and 1 tablespoon of hoisin sauce before removing from heat.

Add 1 cup of shredded carrots and ½ cup of chopped bell peppers to the skillet with the beef. Sauté for 2-3 minutes until tender yet crisp. Set aside to cool slightly.

Fill a shallow dish with warm water. Dip a rice paper wrapper for about 10 seconds or until pliable. Lift the wrapper and let excess water drip off.

In the center of the wrapper, place a few basil leaves followed by a scoop of the beef and vegetable mixture. Be mindful not to overfill.

Fold the rice paper over the filling, tucking in the sides and rolling tightly. Repeat with remaining ingredients.

Arrange the rolls on a platter and serve immediately with a dipping sauce like sweet chili or peanut sauce.