In a large skillet, heat over medium heat and add 1 pound of lean ground beef. Cook for about 5–7 minutes, breaking it apart while stirring until browned. Once the beef is cooked through and no longer pink, stir in 2 tablespoons each of soy sauce and hoisin sauce, allowing the mixture to simmer for an additional 2–3 minutes until well combined and fragrant.

Next, add 1 cup of shredded carrots and 1 cup of chopped bell peppers to the skillet with the beef mixture. Sauté for about 2–3 minutes, stirring occasionally. This should soften the vegetables slightly while maintaining a satisfying crunch. Remove the skillet from heat and let the filling cool while you prepare the rice paper wrappers.

Fill a shallow dish with warm water and dip one rice paper wrapper into the water for about 10–15 seconds. Gently submerge it until it softens but remains pliable. Remove and place it on a clean cutting board.

Place 3-4 fresh basil leaves in the center of the softened rice paper wrapper, followed by a generous spoonful of the beef and vegetable mixture. Ensure there is enough room on all sides to fold.

Begin rolling the rice paper tightly from the bottom, tucking in the sides as you go. Make sure it is snug but not overly tight to avoid tearing the wrapper. Repeat for the remaining wrappers and filling until used up.

Once all rolls are assembled, arrange on a serving platter. Serve immediately with your choice of peanut sauce or sweet chili sauce.