Heat a large skillet over medium-high heat. Add ground beef, soy sauce, and hoisin sauce. Cook for 5-7 minutes, breaking meat apart with a wooden spoon, until browned and cooked through with no pink remaining.

Add shredded carrots and chopped bell peppers to the skillet. Stir and cook for 2-3 minutes until vegetables are tender but still crisp.

Transfer beef mixture to a plate and let cool for 10 minutes while preparing your rolling station.

Fill a large shallow dish with warm water. Submerge one rice paper wrapper for 20-30 seconds until pliable and slightly sticky, then transfer to a clean damp kitchen towel or cutting board.

Lay 3-4 fresh basil leaves in the lower third of the wrapper, about an inch from the bottom edge.

Spoon 2 tablespoons of beef mixture over the basil leaves in a horizontal line, being careful not to overfill.

Fold the bottom edge of rice paper up and over the filling, tucking it snugly underneath. Fold in both sides, then continue rolling tightly toward the top edge.

Place finished roll seam-side down on a serving platter. Cover with a damp paper towel while finishing remaining rolls.

Serve immediately with your choice of dipping sauce: peanut sauce, sweet chili sauce, or soy-lime dressing.