- 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
- 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.
- 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.
- In a large 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 additional oil as needed; keep warm.
- 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.
1 roll: 390 calories, 20g fat (3g saturated fat), 32mg cholesterol, 898mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 16g protein.
Originally published as Chinese Beef Rolls in Taste of Home April/May 2019