Heat your skillet over medium heat and add the ground beef. Break it apart with a spoon and cook for about 5 minutes until browned. The beef should be completely cooked through with no pink remaining. Add the diced onion and minced garlic to the pan and cook for another 2 minutes until fragrant.

Stir in the bell pepper slices and grated ginger to the beef mixture. Cook for 2-3 minutes until the peppers start to soften but still have a slight crunch. Add the soy sauce, salt, and pepper, mixing everything well to combine all the flavors.

Remove the skillet from heat and fold in the fresh Thai basil leaves. The hot beef mixture will wilt the basil perfectly without overcooking it. Mix gently until all the basil is incorporated and the mixture is well combined. Set aside to cool slightly while you prepare the rice paper.

Fill a shallow dish with warm water, not hot, as this could make the rice paper too soft. Dip one rice paper wrapper into the water for 10-15 seconds until it becomes pliable. Don't over-soak or it will tear easily when rolling.

Place the softened rice paper on a clean, flat surface. Spoon about 2 tablespoons of the beef mixture onto the lower third of the wrapper. Don't overfill, as this makes rolling difficult and can cause the wrapper to tear.

Fold the bottom edge of the rice paper over the filling, then fold in both sides. Roll tightly from bottom to top, keeping the filling compact. The rice paper should stick to itself naturally, creating a sealed roll.

Heat oil in the same skillet over medium-high heat. Place the rolls seam-side down and cook for 2-3 minutes per side until golden brown and crispy. Don't overcrowd the pan; work in batches if needed for the best results.