Taiwanese Beef Rolls

Sink your teeth into layers of crispy, chewy, savory magic with Taiwanese Beef Rolls, an irresistible street food favorite that’s practically guaranteed to disappear the second you set them out. They start with ▢6 scallion pancakes (store-bought, or make your own using one of our recipes), rolled up with tender slices of fragrant braised beef, crisp cucumber, scallions, cilantro, and a swipe of hoisin sauce for bold, complex flavors in each bite. With every warm, flaky bite, you’ll taste the perfect balance of spice, aromatics, and freshness that make these rolls an absolute crowd-pleaser.

Ingredients You’ll Need

Each ingredient here isn’t just important—they’re downright essential. From the warmly spiced beef shank to those crave-worthy ▢6 scallion pancakes (store-bought, or make your own using one of our recipes), every component adds a distinct flavor, aroma, or texture that takes these beef rolls to new heights.

• Beef shank: Braising transforms this cut into fork-tender slices, perfect for rolling up inside flaky pancakes.
• Ginger slices: Bright, peppery notes that deepen the aroma of the beef broth.
• Water: The cooking medium for infusing the beef and spices into one harmonious whole.
• Rock sugar (or granulated sugar): Adds subtle sweetness and balances out the spices.
• Cassia cinnamon stick: Infuses the braise with warming, earthy undertones.
• Dried bay leaf: Lends complexity and slight bitterness to cut through the richness.
• Star anise pod: Brings a gentle licorice flavor that feels uniquely Taiwanese.
• Dried tangerine peel: A citrusy punch that lightens the slow-cooked beef.
• Whole cloves: Small but mighty, these deliver spiced depth.
• Sichuan peppercorns: A hint of numbing heat for that signature tingle.
• White or black peppercorns: Adds gentle heat and boldness to the braise.
• Garlic (smashed): Robust, aromatic punch that soaks into the beef.
• Scallions (large pieces): Infuses everything with allium sweetness and savory flavors.
• Shaoxing wine: Lifts the whole broth with nuanced fragrance.
• Light soy sauce: Delivers saltiness and umami to season every tender slice.
• Dark soy sauce: Deepens the color and adds a touch of caramelized richness.
• ▢6 scallion pancakes (store-bought, or make your own using one of our recipes): The flaky, layered vehicle for all that juicy beef and crisp veg.
• Neutral oil: For pan-frying your pancakes to golden, crispy perfection.
• Cucumber (julienned): For a refreshing crunch that cuts through the savoriness.
• Scallions (chopped): For extra herbal punch and a pop of green color.
• Cilantro (chopped): Optional, but adds brightness and vivid flavor.
• Hoisin sauce: Sweet, salty, tangy, and the perfect finishing drizzle inside each roll.

How to Make Taiwanese Beef Rolls

Step 1: Prep and Boil the Beef

Slice your beef shank into manageable pieces, roughly 4 to 5 inches long. Toss these into a medium pot along with the ginger slices, cover with water, and bring it all to a bubbling boil. After 30 seconds, drain everything, rinse the beef, and give the pot a quick clean. This step removes impurities and readies the beef for all the magic to come.

Step 2: Braise the Beef with Aromatics

Return your beef to the clean pot and shower it with all those heady, warming aromatics: rock sugar, cinnamon, bay leaf, star anise, tangerine peel, cloves, both types of peppercorns, garlic, and scallions. Pour in the Shaoxing wine, light soy sauce, dark soy sauce, and enough water to cover the meat. Bring to a gentle boil, then drop the heat to a soft simmer. Cover and let it cook for about an hour, until the beef is tender to a fork but not quite falling apart.

Step 3: Chill the Beef

Take the beef out of its flavorful bath and let it cool right on the counter. Once it has reached room temperature, cover and chill it in the refrigerator for at least two hours—or overnight if you can resist! This step firms up the slices, making your rolls so much easier (and neater) to assemble.

Step 4: Crisp the Pancakes and Prep Fillings

Heat a splash of neutral oil in your skillet and cook ▢6 scallion pancakes (store-bought, or make your own using one of our recipes) one by one. Each side should be crispy and golden brown. Meanwhile, thinly slice your cooled beef, and prep your cucumber, chopped scallions, and cilantro. This is the part where the kitchen starts smelling irresistible!

Step 5: Assemble the Beef Rolls

Generously smear hoisin sauce across one side of each hot pancake. Layer on your chilled, sliced beef, scatter over the crunchy cucumber, chopped scallions, and fresh cilantro. Tightly roll up each pancake, tucking everything inside like a savory present. Slice in half on the diagonal and repeat with the remaining pancakes—it’s sandwich meets sushi meets Taiwanese comfort food, and it’s utterly addictive.

How to Serve Taiwanese Beef Rolls

Garnishes

A scatter of extra chopped scallions and cilantro on top gives these rolls an inviting, vibrant finish. Some like to add a sprinkle of toasted sesame seeds for a nutty aroma or even a drizzle of chili crisp for a touch of heat. The beauty of serving ▢6 scallion pancakes (store-bought, or make your own using one of our recipes) this way is how effortlessly they dress up any platter.

Side Dishes

To round out your meal, serve these beef rolls with simple Taiwanese-style pickled vegetables or a light Asian cucumber salad. The tang balances the savory richness of the rolls. For an even more casual gathering, a pot of jasmine or oolong tea makes a perfect pairing alongside all those hearty flavors.

Creative Ways to Present

Slice each roll on the diagonal and stack them for eye-catching appetizer platters, or plate with dipping bowls of hoisin, chili oil, and even a squeeze of fresh lime for DIY flavor boosts. For parties, toothpick each half-roll for easy, hand-held bites. No matter how you arrange them, ▢6 scallion pancakes (store-bought, or make your own using one of our recipes) create a centerpiece everyone will reach for.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, wrap each assembled beef roll tightly in plastic wrap or foil and tuck them into an airtight container in the fridge. The flavors even deepen as they rest, making next-day snacking seriously satisfying! Just don’t let them sit more than two days, as the pancakes can lose their crisp.

Freezing

While you can freeze the braised beef on its own for up to two months, it’s best to avoid freezing fully assembled ▢6 scallion pancakes (store-bought, or make your own using one of our recipes). The pancakes can turn soggy after thawing, so if you want to prep ahead, freeze portioned beef, and assemble fresh rolls when you’re ready to eat.

Reheating

For best results, reheat the beef gently in a steamer or the microwave until just warmed through. Warm your pancakes in a skillet until they regain crispness, then assemble as usual. Rolls already put together can be reheated quickly in a covered pan over low heat, but uncovered reheating will help restore their crunch.

FAQs

Can I use another cut of beef instead of beef shank?

Absolutely! While beef shank is traditional and turns meltingly tender in the braise, brisket or even a well-marbled chuck roast will work. Just slice against the grain after chilling for the best texture in your ▢6 scallion pancakes (store-bought, or make your own using one of our recipes).

Are there vegetarian-friendly fillings for these pancakes?

Yes! Try thinly sliced braised mushrooms or tofu, plus extra cucumber, scallions, and a sweet-savory sauce for a plant-based take that’s just as satisfying wrapped inside ▢6 scallion pancakes (store-bought, or make your own using one of our recipes).

Can I make the scallion pancakes gluten-free?

You can! Look for gluten-free scallion pancake brands at Asian grocery stores or try making your own using gluten-free flour and our recipe base. That way, you’ll never miss out on flavor or texture when enjoying ▢6 scallion pancakes (store-bought, or make your own using one of our recipes).

How do I keep the pancakes crisp for serving?

Serve the rolls as soon as you finish rolling them, so the warm pancakes stay crisp on the outside. If you need to make them in batches, keep them uncovered on a wire rack in a warm oven until all six scallion pancakes (store-bought, or make your own using one of our recipes) are assembled and ready to serve.

What can I substitute for hoisin sauce?

If you’re out of hoisin, try a blend of soy sauce, a touch of honey or brown sugar, and a tiny splash of rice vinegar. Even sweet chili sauce works in a pinch, adding a different dimension to your beef rolls tucked inside ▢6 scallion pancakes (store-bought, or make your own using one of our recipes).

Final Thoughts

There’s something so comforting and fun about building Taiwanese Beef Rolls with ▢6 scallion pancakes (store-bought, or make your own using one of our recipes) right in your own kitchen. Whether you’re cooking for friends, family, or just craving an incredible handheld meal, these rolls are pure joy from the very first bite. Don’t be surprised if they become a new favorite at your table!

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