In a small mixing bowl, combine the soy sauce, Thai chili sauce, toasted sesame oil, and Chinese 5-spice powder. Whisk until well blended.

Heat a large skillet over medium heat and add the ground beef. Cook for about 5-7 minutes until browned.

Add the minced garlic and grated ginger, stirring for an additional 2 minutes until aromatic.

Pour in the prepared sauce mixture, stirring well to coat the beef evenly. Cook for another 2-3 minutes.

Meanwhile, heat the tortillas in a dry skillet or microwave for about 20 seconds until soft.

Lay a warm tortilla or soaked rice paper on a clean surface. Spoon the beef mixture onto the center and add cucumbers, cilantro, basil, green onions, and peanuts.

Fold the edges over tightly and roll up gently to secure the fillings inside.

In a small bowl, whisk together the honey, ketchup, chili paste, lime zest, lime juice, rice vinegar, and tamari until smooth.

Arrange the rolls on a serving platter and serve with the dipping sauce.