Heat a drizzle of olive oil in a skillet over medium-high heat.
Add the ground beef and cook, breaking it up into small pieces.
Once fully cooked, add the garlic, ginger, and soy sauces. Stir well and cook for an additional 1–2 minutes. Set aside.
Fill a large bowl with cold water. Dip one rice paper sheet in the water to soften it, then place it on a clean work surface.
Place about 2 tablespoons of beef, a few mint leaves, and vegetable sticks (carrots, cucumbers, and peppers) in the center. Fold in the sides and roll tightly.
Repeat with the remaining ingredients.
In a bowl, whisk together tahini, lemon juice, white balsamic vinegar, lime juice, garlic, and water until smooth.
Finish with a drizzle of olive oil, and sprinkle with sesame seeds and chili peppers, if desired.
Sprinkle the rolls with sesame seeds, cilantro, and chili peppers. Serve with the tahini sauce.
