Chinese Scallion Pancake Beef Rolls

• 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

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 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.
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.

flour, salt, boiling water, green onions, canola oil, sesame oil, onion, garlic, fresh gingerroot, beef, soy sauce, hoisin sauce, honey

Taken from www.tasteofhome.com/recipes/chinese-scallion-pancake-beef-rolls/ (may not work)