• 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.