In separate bowls combine the ginger, garlic, soy sauce, and hoisin sauce and brown sugar for the beef, and soy sauce, curry paste, ginger, garlic, garam masala and red chilli flakes for the chicken. Reserve half of each marinade in a separate container before putting the meat in to marinate for 30 minutes to 8 hours.
While the meats are marinating, slice all the veggies for your stir fried filling.
Oil and then preheat your grill to medium-high. Grill the beef for about 2 minutes each side, and the chicken for about 8 minutes, or until done.
In your wok-topper (or a frying pan) heat the oil and add the ginger, and carrots, fry for about a minute. Add the green and red pepper, and the onions, fry for another minute or two, finally add the garlic and bean sprouts and fry until everything is tender-crisp, another 1 to 3 minutes.
Set your stir fry aside and slice the meat into thin lengthwise slices.
In a shallow dish filled with warm water, soak your rice sheet for about 20 seconds. Then lay it flat on your work surface. Lay some meat in the middle, along with the stir fry. Fold two ends of the wrap up to cover the top and bottom of the filling, then fold the top of the wrap over the filling towards you. Roll the wrap until it resembles a delicious food cigar. Repeat this process until you have used up all of your ingredients.
You can stop here and just eat the wraps as is. But that seems a little boring. So, pop some oil into a non-stick pan and heat it up. Fry those wraps until they’re crispy on the outside for a little added flavour and texture. While the wraps are crisping up, heat the reserved marinade.
Serve warm and dip them in the sauce that you reserved at the beginning.