PLACE the mince, onions, coriander, chilli, rind, sauce, VEGEMITE, cornflour and pepper in a food processor and process to combine. Shape a tablespoonful of mixture into a ball. Repeat to make 24 in total.
HEAT the oil in a frypan and cook batches of meatballs for 5-8 minutes or until cooked and brown.
STIR together the mayonnaise and chilli. Set aside. Split the rolls lengthways and fill with carrot, salad, meatballs and mayonnaise. Sprinkle with the coriander. Serve immediately.
SERVING Suggestion: Meatballs may be skewered and barbequed then served with Vietnamese Coleslaw.