Add chopped spinach in boiling water with salt for two minutes. Strain in a colander and keep it aside.
Separate egg yolks. In blender, add blanched spinach, egg yolks and milk and puree well.
Beat egg whites with little salt till stiff peaks. Spinach and egg white mix is ready. Gently fold in spinach mixture to the egg white. Mix well.
Take a pan and cover with aluminum foil leaving 2 inch overhang at each side. Spoon batter into the prepared pan. Spread evenly.
Preheat oven to 350 degrees Fahrenheit. Bake for 10 minutes or until spinach mixture is set. Lift foil with spinach mixture and place on a work surface. Run knife along sides of spinach mixture to release it from the foil. Turn upside down.
Boil vegetables for 5 minutes Add oil in a pan and saute spring onion and all the vegetables together. Add sauce and mix well.
Place the mixture on the baked spinach. Roll up from long side nearest to you. Tightly roll with the help of parchment paper and rest for a while.
To serve, use a long serrated knife to cut Roulade into six thick slices. Top with reserved corn, capsicum, green peas and broccoli mixture.
Healthy Spinach Roulade is ready to consume.
