Home > Martabak Telor (Deep Fried Beef Rolls)

Martabak Telor (Deep Fried Beef Rolls)

Posting Date: 10/06/15

Martabak Telor (Deep Fried Beef Rolls)

Martabak Telor (Deep Fried Beef Roll) is believed to be originated from India. It has filling of beef, beaten eggs, onion, and green onion. The filling is sandwiched in between crispy crepes. It is street food in Indonesia and served with pickled cucumber, chili pepper, and carrot on the side. There are 2 types of martabak in Indonesia. The sweet one is called Martabak Manis (Indonesian Sweet Pancake) while the savory one is called martabak telor or martabak telur. Telor or telur means egg. In Indonesia, the street vendor makes their own crepes. The crepes are almost like the skin of spring rolls, except a little softer. To save time, a lot of people use spring roll wrappers when making it at home. To make them, I also use spring roll wrappers but I use the paper thin ones so that they will be crispy after frying them. I have made a link in the ingredient to show the brand I normally use in case you would like to know which wrappers are better. You can also click here to see it. If you decide to use your own favorite brand, make sure the wrappers are wide enough since the filling will be 3.5"wide x 3.5" long and you need to fold the sides over the filling.

Martabak telor is more like spring rolls, except the shape is flat and square and the filling has beaten eggs in it. This is also one of the crowd pleaser recipes. They are addictive and you cannot have enough. So, When I make them, I make a lot of them and store the left over in the fridge. However, they normally become soggy if you don't eat them right away. So, I use the same technique I use to revive left over spring rolls. I put them on the rack of the toaster oven and toast it for 6.5 min. This will make the skin crispy again, like you just finish frying it. Instead of using ground beef for the filling, you can also use ground chicken or shrimp. I personally never try using chicken. However, I have tried ground shrimp and like it better because it absorbs the spices better.

As mentioned before, they are served with pickled cucumber, chili pepper, and carrot on the side. I suggest you to make it because the vinegary taste of the pickled and crunchiness of the cucumber and carrot complement the martabak telor really well. I have provided the recipe for the pickles below, except I don't use chili pepper since it will be too hot for a lot of people. The pickles should be made a day ahead so that the cucumber and carrot have time to marinade. In addition, I normally serve it with sweet chili sauce on the side that is used to deep the martabak telor. In Indonesia, it is not served with sweet chili sauce. However, I like it with sweet chili sauce. The sweet and tangy taste of the sweet chili sauce go well with the rolls. This recipe makes about 10 beef rolls.

One trick I use to seal the wrapper is to use a mix of water and flour rather than beaten egg as suggested on the wrapper package. The reason is because eggs are getting expensive and I don't want to waste 1 egg just to seal wrappers. Mix of water and flour does it well to seal the wrappers. In addition, I always put the seam down first when frying it so that it will seal well.



Ingredients:

  • 1 lb of ground beef (can be substituted with ground chicken or shrimp)
  • 8 green onion, thinly chopped
  • 6 cloves of garlic, minced
  • 1/2 medium size onion, chopped
  • 1 tablespoon oyster sauce
  • 1 teaspoon curry powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon sugar
  • 5 eggs, lightly beaten
  • vegetable oil
  • spring roll wrappers, choose paper thin ones. Click on the link to see the brand I use.
  • 4 teaspoons water to seal spring roll wrappers
  • 1 tablespoons of flour to seal spring roll wrappers
  • For pickles: 1/2 of small size cucumber, seed removed and cut into 1/2" cubes
  • For pickles: 1/2 of small carrot, cut into 1/2" cubes
  • For pickles: 1 teaspoon vinegar
  • For pickles: 1/4 teaspoon salt
  • For pickles: 1/2 teaspoon sugar
  • For pickles: 3 tablespoons hot water
  • sweet chili sauce

Methods:

  1. Mix hot water, vinegar, sugar, and salt in a small bowl. Make sure the sugar has dissolved before adding cucumber and carrot. Store it in the fridge for 24 hours before serving. This will give time for the cucumber and carrot to marinate.
  2. Cook ground beef until brown. Drain the grease from the beef and set it aside.
  3. Heat 2 tablespoons of vegetable on medium high heat. Saute garlic and onion until they become aromatic. Add cooked ground beef, oyster sauce, curry powder, salt, sugar and pepper. Mix them well. Add more salt or sugar according to your preference. Put it on a bowl and let it cool down.
  4. Once the beef has cooled down, add green onion and beaten egg. Mix them well.
  5. Mix 4 teaspoons water with 1 tablespoon flour in a smal bowl. This will be used to seal spring roll wrappers.
  6. Put cooling rack on top of baking sheet. This will be used to cool down the beef rolls and make sure they will not be soggy after frying.
  7. Heat enough vegetable oil on medium high to fry beef rolls.
  8. While waiting for the oil to get hot, take 1 spring roll wrapper. Put the filling on the center of the wrapper so that the filling is 3.5" wide and 3.5" long with 1/4" thick (about 1.5 tablespoons). Fold one side of the wrapper over the filling. Fold the second side of the wrapper over the filling. Fold the third side over. Put the sealant on edges of the top of the third side so that when the fourth side is folder over, it will seal the wrapper. Fold the fourth side over and press it gently over the sealant so that it sticks to the third side. Repeat this step until all the filling is gone. However, you don't need to wait until all the filling is gone before frying them. As soon as the oil is hot, you can start frying rolls that are ready. You can continue folding them while waiting for the rolls to finish frying.
  9. When the oil is hot enough, fry the beef rolls with the seam down first. Fry it until brown. Turn it over to the other side and fry it until brown. Take out the roll and drain it on a plate lined with paper towel. Move the roll to cooling rack to cool it down. Do not leave the roll on the paper towel too long since it will make it soggy.
  10. Repeat the above step until all the rolls have been fried.
  11. Serve them hot with pickles and sweet chili sauce on the side.

Note:

  • If you have left over beef rolls, store them in the fridge. To revive them, put them directly on the rack of toaster oven and toast them for 6.5 min. The time may vary depending on your toaster oven. I found 6.5 min in my toaster oven makes them crispy.

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