Rinse the pork fillet, drain with paper napkins. Slice the fillet 1cm thick, beat it well, and season with pepper, salt, spices to taste.
Rinse and finely cut the mushrooms. Instead of champignons the porcini can be used.
Peel and chop the onion. Fry it in the vegetable oil. Peel, chop or grate the carrot. Put it to the onion, and fry for 5 mins. Add the mushrooms and fry for 10 mins more.
Roll the stuffing in the pork slices, tie them up with a thread or fasten with a toothpick.
In vegetable oil, fry every meat roll until they have a golden crisp.
Put the fried meat roll in deep casserole with thick sides, cover with broths and braise with a lid on for 40-50 mins over low heat. Serve them hot, seasoned with herbs.