I love making roulades, they always look so impressive and complicated and make a great centre piece for special occasion buffet tables but they are REALLY easy, shh, don’t tell anyone! I’ve cheated here and used flavoured Boursin cheeses as the fillings making these roulades a cinch to whip up in a hurry.
Sun dried tomato roulade and spinach roulade together on a plate look so festive and they make perfect vegetarian Christmas party food; easy to make in advance and guaranteed to have your guests gasping. Make lots, they vanish at speed! I made these roulades for a Christening I catered 20 years ago and every time I see the family they mention them, they were a MASSIVE hit with vegetarians and meat eaters alike which I love!
They can be frozen after cooking and before rolling, defrosted completely, filled and rolled or just freeze them as finished slices, defrost thoroughly and serve.
Alternative Fillings for Roulades.
You could fill them with any cream cheese filling and add your own flavours. Chives work really well as do black pepper, chilli, paprika, spring onions and mixed herbs. They are delicious served with a dipping sauce (try sweet chilli or soy) and make perfect finger food for a buffet – wouldn’t they be wonderful for a vegetarian wedding celebration?!
I have made roulades for picnics, filled with crunchy salads and seeds, for lunchboxes spread with hummus or grated cheddar and in a big pile as part of that Christening I mentioned – every time they appear they are gone in a flash!
However you decide to make them I hope roulades become a staple in your house as they have in mine!
I’m sharing this post with Tinned Tomatoes’ Meat Free Monday, 7 days of Vegetarian Deliciousness!