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Lazy Potato Beef Cheese Rolls (with Scallion Pancake Wraps)
You can make delicious potato, beef, and cheese rolls without even kneading dough. A delicious Lazy Potato Beef Cheese Rolls (with Scallion Pancake Wraps) recipe.
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 7
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Lazy Potato Beef Cheese Rolls (with Scallion Pancake Wraps)
| Ingredient | Amount |
|---|---|
| potatoes | 4 as needed |
| onion | 1/2 |
| mozzarella cheese | 1/2 |
| beef | 500 as needed |
| green chili peppers | 2 as needed |
| small carrots | 1 as needed |
| vegetable oil | to taste |
| black pepper sauce | 1 as needed |
| dark soy sauce | a dash |
| light soy sauce | 1 as needed |
| chicken bouillon | a pinch |
| scallions | a handful |
| egg | 1 as needed |
| white sesame seeds | a pinch |
- potatoes4 as needed
- onion1/2
- mozzarella cheese1/2
- beef500 as needed
- green chili peppers2 as needed
- small carrots1 as needed
- vegetable oilto taste
- black pepper sauce1 as needed
- dark soy saucea dash
- light soy sauce1 as needed
- chicken bouillona pinch
- scallionsa handful
- egg1 as needed
- white sesame seedsa pinch
Cooking StepsHow to cook Lazy Potato Beef Cheese Rolls (with Scallion Pancake Wraps) step by step
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Step 1Slice the beef into thin strips (or larger chunks if you prefer bigger bites — I like them on the smaller side). Slice the onion into strips and mix with the beef. Add a splash of light soy sauce, some black pepper, and salt. Marinate for about 1 hour. Meanwhile, julienne the potatoes, carrots, and green chili peppers. Chop the scallions into small pieces and set aside.
-
Step 2Heat vegetable oil in a pan. The filling will release some water at first — drain it off, then continue stir-frying until the oil separates and the mixture is dry.
-
Step 3First, add the carrots and stir-fry until just tender. Then add the potatoes and stir-fry until cooked through. Finally, add the green chili peppers. Pour in the dark soy sauce, light soy sauce, and black pepper sauce. Stir-fry until fragrant. Feel free to adjust the amounts to your taste — there are no strict rules here.
-
Step 4Add a pinch of chicken bouillon, then sprinkle scallions over the top right before removing from heat. Let the filling cool completely.
-
Step 5Take the frozen scallion pancakes out in advance and let them soften at room temperature.
-
Step 6Place a portion of the potato-beef filling onto each softened scallion pancake.
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Step 7Sprinkle a generous handful of mozzarella cheese over the filling.
-
Step 8I made 7 rolls in total (mostly because I ran out of scallion pancakes). Wrap each roll in parchment paper and freeze them. Whenever you want one, just pop it in the oven — super convenient.
-
Step 9Take two rolls out to test. Brush the tops with beaten egg and sprinkle with white sesame seeds.
-
Step 10Preheat the air fryer for 5 minutes, then cook at 180°C for 15 minutes.
-
Step 11Look at that sizzle — the oil is bubbling beautifully!
-
Step 12My son says he can devour two of these in one sitting — I guess that counts as Mom’s approval. They’re delicious, but moderation is key!
Lazy Potato Beef Cheese Rolls (with Scallion Pancake Wraps)
You can make delicious potato, beef, and cheese rolls without even kneading dough. A delicious Lazy Potato Beef Cheese Rolls (with Scallion Pancake Wraps) recipe.
Ingredients
- 4 as needed potatoes
- 1/2 onion
- 1/2 mozzarella cheese
- 500 as needed beef
- 2 as needed green chili peppers
- 1 as needed small carrots
- to taste vegetable oil
- 1 as needed black pepper sauce
- a dash dark soy sauce
- 1 as needed light soy sauce
- a pinch chicken bouillon
- a handful scallions
- 1 as needed egg
- a pinch white sesame seeds
Instructions
-
Slice the beef into thin strips (or larger chunks if you prefer bigger bites — I like them on the smaller side). Slice the onion into strips and mix with the beef. Add a splash of light soy sauce, some black pepper, and salt. Marinate for about 1 hour. Meanwhile, julienne the potatoes, carrots, and green chili peppers. Chop the scallions into small pieces and set aside.
-
Heat vegetable oil in a pan. The filling will release some water at first — drain it off, then continue stir-frying until the oil separates and the mixture is dry.
-
First, add the carrots and stir-fry until just tender. Then add the potatoes and stir-fry until cooked through. Finally, add the green chili peppers. Pour in the dark soy sauce, light soy sauce, and black pepper sauce. Stir-fry until fragrant. Feel free to adjust the amounts to your taste — there are no strict rules here.
-
Add a pinch of chicken bouillon, then sprinkle scallions over the top right before removing from heat. Let the filling cool completely.
-
Take the frozen scallion pancakes out in advance and let them soften at room temperature.
-
Place a portion of the potato-beef filling onto each softened scallion pancake.
-
Sprinkle a generous handful of mozzarella cheese over the filling.
-
I made 7 rolls in total (mostly because I ran out of scallion pancakes). Wrap each roll in parchment paper and freeze them. Whenever you want one, just pop it in the oven — super convenient.
-
Take two rolls out to test. Brush the tops with beaten egg and sprinkle with white sesame seeds.
-
Preheat the air fryer for 5 minutes, then cook at 180°C for 15 minutes.
-
Look at that sizzle — the oil is bubbling beautifully!
-
My son says he can devour two of these in one sitting — I guess that counts as Mom’s approval. They’re delicious, but moderation is key!
