Martabak Telur (Javanese Savory Stuffed Pancakes)

A recipe for Martabak Telur (Javanese Savory Stuffed Pancakes)! Spring roll wrappers are filled with a savory beef and egg mixture, then pan-fried until golden.

Martabak Telur (Martabak Telor, Martabak Mesir) is a savory Javanese street food popular in Indonesia with Middle Eastern origins. Variations have spread from Yemen and the Arabian Peninsula to across Southern Asia.

In this shortcut version, spring roll wrappers are used as the base instead of a homemade dough and are folded over the filling to make a more miniature parcel-like individual serving.

The filling is packed with curry-spiced ground beef and eggs, pan-fried on each side until golden, then served with a vinegar dipping sauce and/or sweet chili sauce.

I first tried Martabak Telur from a restaurant in 2020 while living in Los Angeles. We enjoyed some amazing take-out from Simpang Asia, which included Nasi Kuning, Kwetiaw Goreng, Martabak Telor, Roti Paratha, Mie Tek Tek, and Es Cendol.

While in New York City, we also came across Beef Murtabak with Curry at Mamak’s Corner in Urban Hawker.

When updating this recipe, I paired the Martabak Telur with the vegetable-packed vinegar sauce and a sweet chili sauce similar to how we enjoyed them from Simpang Asia.

Notable Ingredients

Coconut palm sugar comes from the sap of the coconut plant. It can be found in blocks, rounds, or granules in markets with South Asian, Southeast Asian, and African ingredients.

If unavailable, swap for 2 tablespoons (25 grams) granulated sugar and 2 tablespoons (25 grams) light brown sugar.

Bird’s eye chilies are small, but pack quite the kick. These thin, pointed peppers are green as they grow, then turn red with maturity. Adjust the amount based on personal preference.

I kept the seeds in the chilies, but removing them will also decrease the heat level. On the Scoville scale, these chilies land between the cayenne and habanero. They can be found in the produce section of markets with Southeast Asian ingredients.

I was able to find spring roll wrappers in the freezer section (defrost in the refrigerator overnight before using) of my local Asian market, but they are becoming readily available in larger American grocery stores. 

Cover any wrappers you aren’t currently using with a towel to keep them from drying out.

A Few Martabak Telur Tips

The vinegar sauce can be prepared up to 3-4 days in advance and refrigerated in an airtight container until ready to serve.

I used ground beef in the filling, but mutton is also an option.

After the beef is cooked, adjust the seasonings to taste. Keep in mind that you will be folding in six eggs later.

Allow the ground beef mixture to cool to room temperature before folding in the eggs. Otherwise, they will scramble on contact and become tough after the pancake fries.

Take care, the curry powder in the filling may stain surfaces or clothes.

This recipe makes roughly 12-15 pancakes. Have a couple of extra spring roll wrappers on hand in case one or two rip.

I like to fry the Martabak Telur seam-side down first to reinforce the seal. Adjust the heat as needed between medium high and medium low. You want the eggs to have a chance to cook before the edges become completely golden.

If avoiding paper towels, the fried pancakes can also be arranged on a wire rack.

The Martabak Telur are best hot/warm from the pan. Leftovers can be refrigerated in an airtight container for up to three days. Reheat in a skillet, oven, or air fryer to bring the crispy texture back.

Looking for something sweeter? What to Cook Today has a recipe for Martabak Manis, which is a thick pancake with sweet fillings such as chocolate, cheese, and/or condensed milk. There is also a thinner, crispy version known as Martabak Tipis Kering.

Looking for more Indonesian recipes?

Try:

• Kue Cubit (Indonesian Pinch Cake)
• Babi Kecap (Kecap Manis-Braised Pork)
• Soto Betawi (Betawi Beef and Coconut Soup)

This recipe was originally posted in September 2013 and updated in June 2025.

Martabak Telur (Javanese Savory Stuffed Pancakes) Recipe

Adapted from Let’s Ketch-Up with Linda

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Martabak Telur (Javanese Savory Stuffed Pancakes)

A recipe for Martabak Telur (Javanese Savory Stuffed Pancakes)! Spring roll wrappers are filled with a savory beef and egg mixture, then pan-fried until golden.

Course Main

Cuisine Indonesian

Keyword beef, egg, Indonesia, Indonesian, Java, Javanese, martabak, meat

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 Pancakes

Ingredients

Vinegar Sauce:

• 1/2 cup (120 milliliters) water
• 1/4 cup (40 grams) chopped coconut palm sugar
• 1/4 cup (60 milliliters) distilled white vinegar or rice vinegar
• 2 Asian shallots peeled and finely chopped
• 2-4 red bird's eye chilies thinly sliced
• 1 garlic clove peeled and minced
• 1 small cucumber finely chopped
• 1/2 carrot peeled and finely chopped
• pinch salt

Martabak Telur:

• 2 tablespoons (30 milliliters) vegetable oil plus more for shallow frying
• 1 large onion peeled and finely chopped, divided
• 4 garlic cloves peeled and minced
• 1 1/2 tablespoons curry powder
• 1 pound (450 grams) ground beef
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 4 green onions thinly sliced
• 6 large eggs
• 2 tablespoons (16 grams) cornstarch
• 2 tablespoons (30 milliliters) water
• 20 spring roll wrappers 8×8 inch, 20×20 centimeter squares
• sweet chili sauce optional, for serving

Instructions

To make the vinegar sauce:

• In a small saucepan, bring the water to a boil.
• Reduce to a simmer and stir in the coconut palm sugar until dissolved.
• Remove from heat and set aside until cooled.
• Add the vinegar, shallots, chilies, garlic, cucumber, carrot, and salt.
• Transfer to an airtight container and refrigerate until ready to serve.

To make the Martabak Telur:

• In a large wok or skillet, drizzle the 2 tablespoons (30 milliliters) vegetable oil over medium high heat.
• Add half of the chopped onion and cook, stirring occasionally, until softened and starting to turn golden.
• Stir in the garlic and the curry powder, then cook until fragrant, another minute.
• Add the ground beef and continue to cook, breaking it up into small pieces with a wooden spoon or spatula, until golden and no pink remains.
• Season with the sugar, salt, and white pepper. Adjust seasonings to taste.
• Stir in the remaining chopped onion and the green onions.
• Remove from heat and transfer the mixture to a large bowl. Cool to room temperature.
• Once cooled, fold the eggs into the meat mixture until evenly combined.
• In a small bowl, whisk together the cornstarch and water. Set aside.
• Place a large skillet over medium heat and fill with a thin layer of vegetable oil.
• Line a large plate with paper towels.
• Place one spring roll wrapper on a work surface with the corner facing you (take care, the curry powder may stain) and cover the others with a towel to keep them from drying out.
• Place about 1/4 cup (60 milliliters) of the beef and egg mixture in center of wrapper in an even layer. Brush the edges with the cornstarch slurry.
• Fold the bottom corner up over the filling, then the left and right corners.
• Fold the top corner down and lightly press to make a parcel.
• Carefully transfer the formed pancake, seam side down, to the heated oil and fry until golden.
• Carefully flip and fry the other side until golden and heated through. Transfer the cooked pancake to the towel-lined plate.
• Repeat with the remaining wrappers and filling.
• Serve the Martabak Telur hot with the vinegar sauce and optionally sweet chili sauce.