Wash the roulades, dab dry, tap flatter. Clean and wash the leek. Halve 2 outer leaves and blanch for 2 minutes. Spread a thin layer of chilli sauce on the roulades and place large leek leaves on top.
Sprinkle with a few rungs, wind them up tightly and pin them down. Fry all around in hot oil. Season with salt and pepper. Deglaze with 400 ml water and braise covered for about 50 minutes. In the meantime cut the remaining leek into fine strips.
Peel and wash the carrots, also cut into strips. Remove the coriander leaves. Put rice and vegetable strips into boiling salted water and cook for about 20 minutes. Drain the liquid, fold in the remaining sprouts and coriander.
Stir cornflour and a little water until smooth and bind the stewing liquid with it. Bring to the boil again and stir in the remaining chilli sauce. Season to taste with salt and serve in portions.