Sorry, I just have to boast. Usually my roulades turn out a sloppy mess (in fact, one friend calls it 'the Slop', even though he loves it!). But this recipe for spinach and mushroom roulade from my veggie magazine (Cook Vegetarian) suggested keeping the parchment around the roulade as you rolled it up and wow, what a difference! It rolled perfectly and held together perfectly as I cut it. And it tasted yummy too.