School Lunchbox
Mini Martabak Telur (Mini Indonesian Egg Pancake)
Prep
15 min
Cook
15 min
Servings
4
Level
Easy
A mini version of martabak telur (Indonesian savory egg pancake) that's perfect for lunchboxes! Spring roll wrappers are filled with a mixture of egg, ground meat, and scallions, folded into a square, and pan-fried on a nonstick skillet. Crispy on the outside, juicy on the inside — a box of 4 pieces is guaranteed to disappear!
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 8 sheets large spring roll wrappers
- 4 eggs
- 100g ground beef (or chicken)
- 1 stalk scallion, thinly sliced
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp curry powder (optional)
- 2 tbsp oil for frying
- Dipping sauce: sweet soy sauce (kecap manis) + sliced bird's eye chilies + a squeeze of lime juice
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👩🍳 Instructions
- 1 Sauté the garlic and onion until softened
- 2 Add the ground meat and cook until it changes color
- 3 Add the salt, pepper, and curry powder — stir well, then remove from heat and set aside
- 4 Beat the eggs, then mix in the cooked meat and scallions
- 5 Lay out 1 spring roll wrapper and spoon 2 tbsp of the filling into the center
- 6 Cover with a second spring roll wrapper
- 7 Fold the sides in to form a square
- 8 Pan-fry on a nonstick skillet with a little oil over low heat
- 9 Flip once the bottom is golden — cook both sides until crispy
- 10 Cut each martabak into 4 pieces
- 11 Arrange in a lunchbox with the dipping sauce on the side
💡 Tips
• Keep the heat low so the wrapper turns crispy while the egg inside cooks through completely
• Press down gently with a spatula while cooking so it stays compact
• You can make a big batch and freeze them before frying — just pan-fry straight from frozen in the morning
• Keep the dipping sauce in a separate small container so the wrapper stays crispy
📊 Nutrition Facts / serving
280
Calories (kcal)
16g
Protein
14g
Fat
22g
Carbs
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