Soak rolls in cold water. Peel and finely dice the onions. Peel ginger and dice very finely. Remove the outer leaves from the lemon grass, cut the rest very finely. Wash coriander, shake dry and chop.
Knead minced meat, squeezed out roll, egg and half each of onion, ginger, lemongrass and coriander. Season with salt and pepper. Form 8-10 meatballs from the mixture.
Bring a good 2 l salted water to the boil. Add the meatballs and simmer at low heat for 12-15 minutes. Lift out and drain. Measure and sieve 3/8 l stock.
Carve the chillies lengthwise, remove seeds, wash and chop finely. Peel and wash the carrots and cut into fine strips. Heat the oil in a saucepan. Fry the meatballs in it until golden brown all around. Mö
Take everything out.
Melt the butter in the cooking fat. Briefly sauté the chilli and the rest of the onions, ginger and lemongrass. Dust with flour and sauté briefly. Add stock and coconut milk. Simmer for about 5 minutes while stirring.
Season to taste with salt and pepper. Stir in the remaining coriander. Warm the meatballs and carrots in the sauce. Basmati rice tastes good with it.