In a skillet over medium heat, brown the ground beef, breaking it apart until fully cooked and no longer pink, about 5 minutes.

Stir in soy sauce and sliced bell pepper, cooking for an additional 2-3 minutes until the bell pepper softens.

Remove from heat and fold in fresh Thai basil leaves until they wilt slightly. Set aside to cool.

Dip rice paper in warm water for 10-15 seconds until soft. Lay on a clean surface.

Place a tablespoon of the beef mixture in the center of the wrapper, fold the bottom, tuck in the sides, and roll tightly.

Heat a skillet over medium-high heat with oil. Cook the rolls seam-side down for 2-3 minutes per side until golden brown.

Remove from skillet and let cool for a minute before serving with a dipping sauce.