Menu
Chinese Scallion Pancakes Chinese Scallion Pancakes
Cornmeal Pan Rolls Cornmeal Pan Rolls
Cheesecake Rolls Cheesecake Rolls
Potluck Pan Rolls Potluck Pan Rolls
Golden Honey Pan Rolls Golden Honey Pan Rolls
Potato Pan Rolls Potato Pan Rolls
Cheddar Pan Rolls Cheddar Pan Rolls
Honey-Oat Pan Rolls Honey-Oat Pan Rolls
Chocolate Chip Caramel Rolls Chocolate Chip Caramel Rolls
Honey Whole Wheat Pan Rolls Honey Whole Wheat Pan Rolls
Oat Pan Rolls Oat Pan Rolls
Parmesan-Ranch Pan Rolls Parmesan-Ranch Pan Rolls
Beef & Rice Stuffed Cabbage Rolls Beef & Rice Stuffed Cabbage Rolls
California Sushi Rolls California Sushi Rolls
Beef Stuffed Cabbage Rolls Beef Stuffed Cabbage Rolls
Asian Spring Rolls Asian Spring Rolls
Skillet Rolls Skillet Rolls
Cornmeal Dinner Rolls Cornmeal Dinner Rolls
Oatmeal Dinner Rolls Oatmeal Dinner Rolls
Mashed Potato Rolls Mashed Potato Rolls

Chinese Scallion Pancake Beef Rolls

Add a Review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 45 min. + standing Cook: 40 min.

Makes

8 servings

Updated: Jun. 27, 2023
This is a favorite in our household, and it's perfect for using up leftover roast beef. The green onion cake dough is easy to make and cooks quickly. Then just reheat the sliced beef in a frying pan with a sweet and savory sauce. —Carla Mendres, Winnipeg, Manitoba
Chinese Scallion Pancake Beef Rolls
Chinese Scallion Pancake Beef Rolls Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup boiling water
  • 1 bunch green onions, finely chopped
  • 1/2 cup canola oil
  • 1 tablespoon sesame oil
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon minced fresh gingerroot
  • 1 package (15 ounces) refrigerated beef roast au jus, drained and chopped or 2 cups chopped cooked roast beef
  • 3 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon honey

Directions

  1. Place flour and salt in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes.
  2. Divide dough into 8 portions; roll each portion into an 8-in. circle. Sprinkle each with 1 tablespoon green onion. Roll up jelly-roll style; holding 1 end of the rope, wrap dough around, forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness.
  3. In a large cast-iron or other heavy skillet, heat 1 tablespoon canola oil. Cook pancakes, 1 at a time, over medium-high heat until golden brown, 2-3 minutes on each side, adding more oil as needed; keep warm.
  4. In the same skillet, heat sesame oil over medium-high heat. Add onion, garlic and ginger; cook and stir until tender, 5-6 minutes. Add the remaining ingredients; cook until heated through, 3-4 minutes longer. Spoon about 1/4 cup beef mixture down center of each pancake. If desired, sprinkle with sliced green onions. Roll up tightly and serve.

Nutrition Facts

1 roll: 390 calories, 20g fat (3g saturated fat), 32mg cholesterol, 898mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 16g protein.