Roulade, though not traditionally Cambodian, can be creatively adapted into Khmer cuisine by incorporating local flavors and ingredients. This dish consists of rolled meat or pastry filled with savory or sweet fillings, offering a versatile canvas for culinary expression.

In a Cambodian twist, a roulade might be filled with a mixture of local herbs, spices, and perhaps minced fish or pork, showcasing the country's rich palette of flavors. Such an adaptation highlights the fusion of traditional Cambodian ingredients with international cooking techniques, resulting in a dish that is both familiar and excitingly new, and a testament to the adaptability and innovation inherent in Khmer culinary practices.