Chinese · Lunch & handhelds

Scallion beef rolls

Name: Scallion beef rolls
Prep time: 40 min
Cook time: 2 h 30 min
Total time: 4 h 51 min
Yield: 4 rolls
Cuisine: Chinese
Ingredients: 1 1/2 pounds beef shank; 1/3 cup light soy sauce; 1 tablespoon dark soy sauce; 1/4 cup Shaoxing wine; 1 tablespoon granulated sugar; 4 slices fresh ginger; 2 star anise pods; 4 cups water; 2 cups all-purpose flour, plus 1 tablespoon; 1 teaspoon kosher salt; 3/4 cup just-boiled water; 1/4 cup neutral oil, plus more for the skillet; 1 teaspoon toasted sesame oil; 6 scallions, thinly sliced, divided; 1/3 cup hoisin sauce; 1 English cucumber, seeded and julienned; 1 packed cup cilantro sprigs

Flaky scallion pancakes rolled around thin aromatic braised beef, hoisin, cucumber, scallion, and cilantro.

About 4 hr 55 minTotal

About 3 hr 10 minActive

$$$Cost

AdvancedDifficulty

Makes 4 rolls

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 4 rolls

1 1/2 pounds beef shank
1/3 cup light soy sauce
1 tablespoon dark soy sauce
1/4 cup Shaoxing wine
1 tablespoon granulated sugar
4 slices fresh ginger
2 star anise pods
4 cups water
2 cups all-purpose flour, plus 1 tablespoon
1 teaspoon kosher salt
3/4 cup just-boiled water
1/4 cup neutral oil, plus more for the skillet
1 teaspoon toasted sesame oil
6 scallions, thinly sliced, divided
1/3 cup hoisin sauce
1 English cucumber, seeded and julienned
1 packed cup cilantro sprigs

Instructions

Combine beef, both soy sauces, Shaoxing wine, sugar, ginger, star anise, and 4 cups water. Simmer partly covered until fork-tender but sliceable, about 2 hours. Cool beef in its liquid 30 minutes, then slice very thinly across the grain.
Mix 2 cups flour and salt; stir in boiling water, then knead when cool enough until smooth. Cover and rest 1 hour. Mix neutral oil, sesame oil, and remaining tablespoon flour into a paste.
Divide dough into four. Roll each thin, brush with oil paste, scatter with two-thirds of the scallions, roll into a rope, coil, rest 10 minutes, then roll into an 8-inch pancake.
Pan-fry pancakes one at a time in a over medium until crisp, flaky, and cooked through, 3 to 4 minutes per side.
Brush each hot pancake with hoisin. Add sliced beef, cucumber, cilantro, and remaining scallion in a narrow band; roll tightly, rest seam-side down 1 minute, and cut into three pieces.