In a large skillet over medium-high heat, brown the ground beef for about 5-7 minutes until no longer pink. Stir in soy sauce and hoisin sauce, cooking for an additional 2 minutes.

Add shredded carrots and chopped bell peppers to the beef mixture, cooking for 2-3 minutes until the vegetables are crisp. Remove from heat.

In a shallow dish, fill with warm water and submerge a rice paper wrapper for about 30 seconds until soft. Lay flat on a damp kitchen towel.

Place basil leaves and a spoonful of beef mixture in the center of the softened wrapper, fold the sides, and roll tightly.

Arrange rolls on a plate and serve immediately with your favorite dipping sauce.