Matt’s Meaty Martabak



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(8 Ratings)

Preparation time
20 mins

Cooking time
20 mins


In this martabak recipe, you use an egg roll wrapper to create a pocket to be filled with ground beef and egg. It’s simple and delicious and could be a breakfast thing or served with rice for dinner or sliced up and served as an appetizer. I got this from a Thai cookbook (sorry, I don’t know what the cookbook is called) and adapted it slightly.

Matt's Meaty Martabak, 4.3 out of 5 based on 8 ratings


  • 1 cup lean ground beef
  • 1/2 teaspoon oregano
  • 1/2 teaspoon dried red pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 6 eggs
  • 1/2 cup finely chopped green onion
  • 8 pieces of egg roll wrappers


1.   Brown beef in skillet, 5-10 minutes. Add oregano, peppers, and salt. Cook 1 more minute.

2.  In a large bowl, beat eggs well. Add ground beef and green onion. Mix well.

3.  Heat clean skillet with 1 tablespoon oil over medium heat. Place 1 piece of egg roll skin in pan and spoon in egg-beef mixture. Fold all four sides toward the center to close the package (hopefully the pictures help clarify this). Move quickly before the egg runs over the sides of the skin. Cook 2 minutes or until bottom is light brown. Flip and cook another 3 minutes. Repeat with remaining ingredients.

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