For the summer rolls:
1) In a medium bowl combine the carrot, cucumber, bean sprouts, spring onions, water chestnuts, ginger, coriander, soy sauce and fish sauce. Mix well.
2) Take a rice sheet and dip in warm water. Place it on a clean surface and leave it for a few seconds to soften. Place a spoonful of the mixture in the center of the sheet and fold into a square packet as if you were making a burrito. Repeat with the rest of the rice sheets and mixture.
3) Serve with ginger dipping sauce.
For the dipping sauce:
1) In a small bowl whisk sesame oil, soy sauce, ginger, spring onions and coriander.