Categories: Sandwiches

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup boiling water
• 1 bunch green onions, finely chopped
• 1/2 cup canola oil
• 1 tbsp. sesame oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp minced fresh gingerroot
• 15 oz. refrigerated beef roast au jus, drained and chopped, or 2 cups chopped cooked roast beef
• 3 tbsp. soy sauce
• 2 tbsp. hoisin sauce
• 1 tbsp. 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 potion into an 8-inch circle. Sprinkle each with 1 tbsp. 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-inch thickness.

3. In a large skillet, heat 1 tbsp. 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.

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. Sprinkle with sliced green onions. Roll up tightly and serve.

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