In a skillet over medium heat, add the lean ground beef and cook for about 5-7 minutes, stirring until brown. Pour in the soy sauce and hoisin sauce, simmer for 2 minutes until well combined, then remove from heat to cool slightly.

Once the beef mixture has cooled, add the shredded carrots and chopped bell peppers to the skillet and sauté over low heat for 2-3 minutes until slightly tender but still crunchy.

Prepare a shallow dish with warm water (about 100°F) for hydrating the rice paper wrappers. Dip one sheet at a time for about 15-20 seconds until it’s soft and pliable.

Place 2-3 fresh basil leaves and a tablespoon of the beef mixture in the center of the soaked rice paper wrapper. Fold the sides over the filling and tightly roll from the bottom to the top.

Once all rolls are prepared, arrange them on a serving platter and serve immediately for best freshness.