Heat clarified butter in a frying pan. Fry the shallots and garlic until golden brown. Add the finely diced dried tomatoes and fry briefly. Take everything out and let it cool down. Remove the crust from the toast, cut into cubes and roast in hot butter until golden brown.
Clean the mushrooms, cut into cubes and roast in hot clarified butter until crispy. Turn the chicken breasts through the fine slice of the meat grinder. Cool the fried meat a little bit and add it to the chicken meat. Add the egg yolks, salt, egg, chili and chopped coriander and mix well. Form small meat dumplings from the mixture using an ice cream scoop. Shape them by hand a little bit, so that they give a uniform shape.
Cut the spring roll dough into narrow strips. Reserve half of the meat dumplings. Pull the second half of the meat dumplings through liquid egg white, roll in the cut spring roll dough and press it well smooth. Finish baking in hot clarified butter until golden brown and drain on paper towels.
Heat butter in a large saucepan. Sauté the chilies and garlic briefly, deglaze with the balsamic vinegar. Roughly chop the lemongrass and add together with the lime juice and zest, salt and pepper, pour in the chicken stock and simmer a little on low heat. Add the reserved meat
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