Deep Fried Beef Rolls (Martabak Telur)
"This is an Indonesian appetizer recipe. They are delicious comfort food and very easy to prepare. Serve this with dipping sauce."
photo by Morning Biscotti
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
50 rolls
- Serves:
- 8
ingredients
-
Deep Fried Beef Rolls
- 50 spring roll wrappers (I used frozen)
- 1⁄2 lb ground beef
- 5 large eggs
- 5 scallions, stalks finely chopped
- 2 teaspoons salt
- 2 teaspoons ground coriander
- canola oil, for deep frying
-
Dipping Sauce
- 1 cucumber, diced
- 1 large carrot, diced
- 5 Thai chiles, finely chopped
- 5 shallots, thinly sliced
- 3 tablespoons white vinegar
- 1 teaspoon granulated sugar
- 1⁄4 cup water
directions
-
Deep Fried Beef Rolls:
- Brown grown beef in a skillet.
- Discard excess fat.
- Mix ground beef with chopped scallions, salt, coriander and eggs.
- Fill each spring rolls with ~ 2-3 tablespoon of the ground beef mixture.
- Fold the edges to make a rectangle shaped rolls.
- Deep fried beef rolls in oil, 2-3 minutes per side.
-
Dipping Sauce:
- Mix all ingredients together, cover with plastic wrap, chill for at least 1 hour before serving.
Questions & Replies
-
Just tried this with the following variants: 1 lb beef (accident, didn't see it called for 1/2 lb), cumin instead of coriander (found out too late I didn't have coriander but Internet said cumin was ok sub), egg roll wraps instead of spring rolls. The mixture was extremely wet even with using twice the specified amount of beef. This means liquid is spilling into the oil making cooking dangerous, especially when you flip it over to the side that has all the folds. How do you deal with this issue? I also ended up with everything burning nearly the second it went into the oil, so there was no way to cook it 2-3 minutes a side as specified. I used 1/4 cup measure to make even portions (using 2 tablespoons nearly filled my quarter cup measure, so it seemed a good fit for the 2-3 tblsp specified) but I didn't even have enough to complete the 20 pack of egg roll wrappers, let alone the 50 portions specified in the recipe (and this was also with using the double beef). I may have had the oil too hot as everything started to burn within a few seconds of dropping in the roll, so no way to cook 2-3 minutes per side as specified (although the photo here has portions that are also fairly dark).
Reviews
-
Took this appetizer to an office party this last week and everyone loved them. I made them exactly like you should but the dipping sauce, I blended in a blender so it was more like a dipping sauce than a salsa. Did get a few references to lumpia though from my co-workers but that was ok.
RECIPE SUBMITTED BY
I love to cook. I am not much of a baker as I don't have the patience to measure all the ingredients. Don't get me wrong, I love to bake! I love to experiment with different ethnic food, escpecially Indian and Southeast Asian food. Spicy food are my favourites.
