• Wash and dry chicken pieces and marinate in soy, fish sauce and grated ginger for 2 hours.
• Boil a large pot of water, place a bamboo steamer to fit on top. Put chicken pieces on a plate inside the steamer and steam for 25 minutes turning the pieces midway to ensure even cooking. Serve warm drizzled with the resulting jus.

To make the rice paper rolls

• Heat oil in a pan and stir fry the garlic for half a minute and toss in spinach and carrots. Fry on medium-high heat for 5-7 minutes till cooked and lightly browned. Season with salt and mix in sesame seeds. Cool.
• Wet a tea towel and spread on the kitchen counter, place each sheet of rice paper on the towel and gently press to wet both sides (for a minute) till the sheet becomes flexible to roll.
• Gently lay one sheet on a chopping board and spoon 2 tsps of spinach filling an inch above the edge, fold in both the left and right sides and the bottom and roll to resemble a spring roll (see pictures). Make the rest of the rolls in a similar fashion and serve with the chicken jus or a dipping sauce.