In a skillet over medium heat, brown the ground beef until it is no longer pink (5-7 minutes). Stir in soy sauce and hoisin sauce, cooking for another minute.

Add shredded carrots and chopped bell peppers to the skillet, cooking for another 2-3 minutes until tender yet crisp.

Fill a shallow dish with warm water, dip one rice paper wrapper for 10-15 seconds until pliable, then remove it and place it on a clean surface.

On the rice paper, lay fresh basil leaves and 2-3 tablespoons of the beef mixture. Fold the sides and roll tightly from the bottom to the top.

Arrange the rolls on a platter and serve immediately, offering various dipping sauces like peanut or sweet chili sauce.