Flatten veal slices with a meat pounder. Wash green beans and remove tips. Cut in half lengthwise. Peel carrots and cut into sticks (same size as green beans). Place one veal slice on a work surface.
Place 2 pieces of green beans and 2 pieces of carrot in the middle of each slice. Roll up and tie with one chive strand. Repeat this process with remaining veal slices. Lightly flour rolls.
Heat oil in a pan over high heat and sauté rolls for about 2 minutes each side. Reduce the heat and cook for 8 - 10 minutes, adding 1/2 cup water or vegetable broth. Season with salt and pepper and serve immediately.
The dish has good flavors, is slightly sweet and is well-balanced with spices. An excellent accompaniment is a red wine that is a pale ruby-red in color, with a bouquet of fresh red fruits such as plums and blueberries, that is dry in the mouth, fairly mellow, hot, fresh with light tannins and ready to drink. Colli Piacentini D.O.C. Gutturnio Fermo.
The vegetables used for the roulades can also vary, for example using asparagus or selecting different vegetables according to the season.