A roulade is a dish made by rolling a thin slice or sheet of meat, fish, or vegetable around a filling, then slicing the roll into rounds so the filling shows in cross-section. The term comes from the French rouler, "to roll." Common fillings include breadcrumbs, sautéed vegetables, cheese, or herbs; the rolled piece is typically tied or skewered, then baked, braised, or pan-fried. It's a general technique rather than a single dish: the German beef version is rouladen, and the Italian version is braciole. Roulades also work with vegetables like eggplant or zucchini for a vegetarian version.