Mini Egg Martabak with Vegetables (Martabak Mini Telur Isi Sayur), a Low-Cost Snack for Big Profits
🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 20 sheets ready-made spring roll wrappers
- 4 chicken eggs
- 3 stalks scallions, thinly sliced
- 1/2 onion, finely chopped
- 1 carrot, finely grated
- 100 grams cabbage, thinly shredded
- 100 grams ground chicken (optional)
- 3 cloves garlic, finely chopped
- 1/2 tsp ground black pepper
- 1 tsp chicken bouillon powder
- 1/2 tsp salt
- 500 ml cooking oil
- to taste bottled chili sauce
- to taste sweet soy sauce (kecap manis)
- to taste cucumber and carrot pickles (acar)
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👩🍳 Instructions
- 1 Prepare a large bowl, crack the eggs into it, and beat with a fork until well combined.
- 2 Add the scallions, onion, grated carrot, shredded cabbage, chopped garlic, and ground chicken (if using) to the beaten eggs.
- 3 Add the ground black pepper, chicken bouillon powder, and salt. Mix all the filling ingredients until well combined and evenly seasoned.
- 4 Lay out the spring roll wrappers one at a time on a clean, dry plate or flat surface.
- 5 Take about 1-1.5 tablespoons of the egg-vegetable filling and place it in the center of a wrapper.
- 6 Fold the wrapper like an envelope or small square packet, making sure the filling doesn't leak out and the edges are sealed tight. Repeat until all the filling is used up.
- 7 Heat a generous amount of cooking oil in a flat pan (a regular frying pan works fine) over medium heat.
- 8 Fry several mini martabak at once, pressing down lightly with a spatula so the filling cooks evenly and thoroughly.
- 9 Fry until both sides are golden brown and crispy, about 2-3 minutes per side. Flip occasionally for even cooking.
- 10 Remove the mini martabak and drain on paper towels or a wire rack to remove excess oil.
- 11 Cut the mini martabak into 2 or 4 pieces, as desired, to make them easier to serve when selling.
- 12 Serve warm with chili sauce, sweet soy sauce, and cucumber-carrot pickles on the side.
💡 Tips
• Use medium heat when frying so the wrapper cooks evenly without burning, since the filling needs time to cook through completely.
• For a lower-oil version, you can also fry with just a little oil in a nonstick pan, similar to making an omelet.
• Prepare a large batch of filling and store it in the fridge, then fry to order so the martabak are always served fresh and crispy when selling.
• Add a little all-purpose flour to the filling mixture if you want a firmer texture that holds together better while frying.
• Package the mini martabak in wax paper or a paper box to keep them crispy and appealing when selling to customers.
📊 Nutrition Facts / serving
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