In a large skillet over medium heat, brown the ground beef. Stir and break apart the meat until fully cooked, about 5 minutes.

Stir in the soy sauce and mix in the bell pepper slices. Cook for an additional 2-3 minutes, allowing the peppers to soften slightly.

Once cooked, remove the skillet from the heat and fold in the fresh Thai basil leaves until well combined. Set the filling aside to cool slightly.

Fill a shallow dish with warm water. Dip one rice paper wrapper in the water for about 10-15 seconds until softened.

Place the softened rice paper on a clean, flat surface. Spoon a small amount of the beef mixture onto the lower third of the wrapper.

Begin by folding the bottom of the wrapper over the filling, tucking it in neatly. Then fold in the sides and roll it up tightly from the bottom to the top.

Continue this process for the remaining wrappers and filling.

In the same skillet, add a bit of oil and set to medium-high heat. Place the rolls seam-side down in the skillet and cook until golden brown, about 2-3 minutes per side.