Go Back
Three Martabak Telur (Javanese Savory Stuffed Pancakes) on a banana leaf with green onion slices and green peppers.
Print

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
Cook Time 20 minutes
Resting Time: 30 minutes
Total Time 1 hour 20 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 8x8 inch, 20x20 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.