Cover the pieces of meat with plastic wrap and pound them with a kitchen hammer until they form flat layers of meat.
Season the pork:
Season the meat with salt and pepper on both sides. Feel free to add your favorite spices for extra flavor.
Assemble the rolls:
Place the bacon on top of the flattened pieces of pork.
Chop the rosemary and sprinkle it over the bacon.
Wash and dry the prunes, then cut them into small pieces and arrange them on top of the bacon.
Roll the meat:
Tightly wrap the meat with the bacon and prunes inside to form small buns.
Use wooden skewers to pierce the rolls to secure them. Each roll should be pierced with two skewers for added stability.
Fry the rolls:
Heat a well-oiled pan over high heat. Fry the meat rolls for 1 to 2 minutes on each side until golden brown.
Bake the rolls:
Place the golden rolls on a baking sheet lined with parchment paper.
In a small bowl, mix the whole-grain mustard, soy sauce, and sweet chili sauce. Brush the rolls with this mixture.
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