Taiwanese Beef Rolls

Taiwanese beef rolls are a delicious street food favorite, featuring thinly sliced braised beef, crisp cucumber, scallions, fresh cilantro, and hoisin sauce, all wrapped in a flaky scallion pancake. The combination of savory, sweet, and aromatic flavors makes this dish a standout treat that’s perfect for sharing.

Why You’ll Love This Recipe

These beef rolls deliver layers of texture and flavor in every bite. The beef is simmered in a fragrant blend of spices, soy sauce, and Shaoxing wine, giving it a deep, savory flavor. Hoisin sauce adds a touch of sweetness, while cucumber and scallions brighten things up with freshness and crunch. Wrapped in a crispy scallion pancake, the result is a handheld snack or meal that feels indulgent yet balanced.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the braised beef shank:
1 1/2 to 2 pounds boneless beef shank
2 slices ginger
4 cups water (plus more for pre-boiling the beef)
10 g rock sugar (or 2 teaspoons granulated sugar)
1 small cassia cinnamon stick
1 dried bay leaf
1 star anise pod
1 small piece dried tangerine peel
3 whole cloves
1 teaspoon Sichuan peppercorns
1 teaspoon white or black peppercorns
3 cloves garlic, smashed
2 scallions, cut into large pieces
3 tablespoons Shaoxing wine
3 tablespoons light soy sauce
1 tablespoon dark soy sauce

For the rest of the recipe:
6 scallion pancakes (store-bought or homemade)
oil, for cooking
1 medium cucumber, julienned
3 scallions, chopped
3 tablespoons cilantro, chopped
2–3 tablespoons hoisin sauce

Directions

1. Slice beef shank into 4–5 inch pieces. Place in a pot with ginger slices, cover with water, and bring to a boil. Boil for 30 seconds, then drain, rinse beef, and discard ginger.

2. Return beef to a clean pot and add rock sugar, cinnamon stick, bay leaf, star anise, tangerine peel, cloves, peppercorns, garlic, scallions, Shaoxing wine, light soy sauce, and dark soy sauce. Cover with 4 cups of water (add more if needed).

3. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour, until beef is tender but still firm. Remove beef, let cool, then refrigerate for at least 2 hours or overnight.

4. Cook scallion pancakes in oil until golden and crisp on both sides.

5. Slice chilled beef thinly. Prepare cucumber, scallions, and cilantro.

6. Spread hoisin sauce on a pancake. Add sliced beef, scallions, cilantro, and cucumber. Roll tightly and slice in half. Repeat with remaining pancakes. Serve immediately.

Servings and timing

This recipe makes 6 rolls. Prep time is about 30 minutes, cook time is 1 hour 30 minutes, chilling time for beef is 2 hours, for a total of 4 hours.

Variations

• Vegetarian option: Replace beef with marinated tofu slices or sautéed mushrooms.

• Spicy kick: Add sliced chili peppers or a drizzle of chili oil to the filling.

• Extra crunch: Add thinly sliced bell peppers or pickled vegetables.

• Sauce swap: Use plum sauce or garlic sauce instead of hoisin for a different twist.

• Mini rolls: Make smaller rolls using halved pancakes for bite-sized appetizers.

Storage/Reheating

• Braised beef: Store separately in the refrigerator for up to 4 days or freeze for up to 2 months.

• Assembled rolls: Best enjoyed fresh, but leftovers can be wrapped tightly and stored in the fridge for up to 1 day.

• Pancakes: Reheat in a dry skillet until crisp before assembling.

FAQs

Can I make the beef ahead of time?

Yes, the braised beef can be made 1–2 days ahead and kept refrigerated until ready to slice and assemble.

What can I use instead of beef shank?

Beef brisket or short ribs work well as substitutes for shank.

Can I use store-bought scallion pancakes?

Yes, frozen scallion pancakes are widely available and save time.

Is there a gluten-free version?

Yes, use gluten-free soy sauce and hoisin sauce, and wrap the filling in gluten-free flatbread instead of scallion pancakes.

How do I prevent the rolls from falling apart?

Roll tightly and slice with a sharp knife. Letting the beef chill ensures cleaner slices that hold together better.

Can I freeze the assembled rolls?

No, the cucumbers and scallion pancakes don’t freeze well. Only the beef can be frozen.

Do I need to peel the cucumber?

Peeling is optional, but leaving the skin adds texture and color.

Can I make it less sweet?

Yes, reduce or omit the rock sugar for a more savory flavor.

What other sauces go well with these rolls?

Try chili paste, garlic sauce, or a mix of soy sauce and sesame oil.

Are Taiwanese beef rolls served hot or cold?

They’re best served warm with freshly cooked pancakes and chilled sliced beef.

Conclusion

Taiwanese beef rolls are a flavorful and satisfying dish that combines tender braised beef with crisp vegetables and a sweet-savory sauce, all wrapped in a flaky scallion pancake. With make-ahead beef and store-bought pancakes, this recipe is surprisingly easy to prepare at home. Whether served as a snack, appetizer, or main dish, these rolls are sure to impress with their bold flavors and irresistible texture.