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.