In a wok heat the oil then add the carrots, peas, garlic, ginger and coriander root, cook until the the vegetables start to soften is almost cooked through.
Add the cabbage, fish sauce, sugar and coriander leaves, cook until the vegetables are soft.
Lay out one spring roll sheet at a time then add a strip of the filling diagonally across. Fold the top point over the filling, then fold in both the side points. On the final point brush with the water before rolling the spring roll over it so it seals.
Fry in a frying pan with about a centimeter of peanut oil until golden.