1. Cook the rice vermicelli noodles according to package directions, then rinse under cold water, drain well, and set aside.

2. Heat a skillet over medium-high heat. Add oil if needed, then add ground beef and cook until browned, breaking it up as it cooks.

3. Add garlic and ginger and cook for about 30 seconds until fragrant.

4. Stir in soy sauce, fish sauce, and brown sugar. Let it bubble 1–2 minutes until glossy and slightly sticky.

5. Turn off the heat and stir in Thai basil leaves until wilted. Let the filling cool 5–10 minutes (warm is fine; steaming hot is not).

6. In a small bowl, whisk hoisin, peanut butter, lime juice, and sriracha. Add warm water 1 tbsp at a time until smooth and dippable.

7. Set up your rolling station: cooled beef, noodles, herbs, lettuce, cucumber, carrots, and a shallow dish of warm water. Place a damp towel or damp cutting board surface for rolling.

8. Dip one rice paper wrapper in warm water for 5–10 seconds (it should still feel slightly firm). Lay it on the damp surface and let it soften for 20–30 seconds.

9. On the lower third of the wrapper, add a lettuce leaf, a small handful of noodles, a spoonful of beef, cucumber, carrots, and a few basil/mint leaves.

10. Roll like a burrito: fold bottom over filling, tuck snugly, fold in sides, then roll up. Repeat with remaining wrappers and filling.

11. Serve immediately with hoisin-peanut dipping sauce. If holding longer than 20 minutes, cover rolls with a barely damp paper towel and plastic wrap to prevent drying.