Outstanding Thai Spring Rolls

100 g chicken breast
50 g shrimp
1 grated carrot
2 spring onions, sliced
1 can water chestnuts, chopped
100g bean sprouts
thumb fresh ginger, chopped
2 teaspoons light soy sauce
2 teaspoons thai fish sauce
2 tablespoons corn starch
1 teaspoon MSG 1/2 teaspoon salt spring rolls covers

Simmer all filling ingredients and simmer until meat is cooked.

Drain. Keep in refrigerator for 2-3 days, and drain everyday.

Wrap in covers and deep fry. Serve with sweet chili sauce.