If necessary, bake the rolls according to the instructions on the packet.
Roughly chop the coriander and mix it with the carrot julienne, white wine vinegar, 5 spice powder, chilli powder and ginger syrup until all the vegetables are coated and shiny. Season with salt and pepper.
Cut the Bettine No.3 into 8 slices and cut the rolls open. Divide the carrot salad over the buns and place the slices of goat's cheese on top. Finally, divide the watercress over the top and place the caps on top.