Ingredients
- 8 pieces of firm tofu, cleaned and mashed
- 1/4 head of cabbage, thinly sliced
- 1/2 carrot, diced small
- 1 stalk of green onion, thinly sliced
- 1 egg
- 1 teaspoon chicken bouillon powder
- 1 teaspoon ground black pepper
- Salt to taste
- 20 sheets of spring roll wrappers
- Oil for frying
Spice Paste:
- 4 shallots
- 2 cloves garlic
Binding Mixture:
- 3 tablespoons flour
- Water, as needed to form a thick paste
Instructions
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Prepare the Filling: In a large mixing bowl, combine the mashed tofu, thinly sliced cabbage, diced carrot, sliced green onion, and spice paste. To make the spice paste, blend the shallots and garlic until smooth. Add this paste to the tofu mixture along with the egg, chicken bouillon powder, ground black pepper, and salt. Mix everything thoroughly until well combined.
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Assemble the Martabak: Take one spring roll wrapper and place 1 to 1.5 tablespoons of the tofu mixture in the center. Fold the sides over the filling and roll it up tightly, sealing the edges with the binding mixture. To make the binding mixture, mix the flour with enough water to create a thick, glue-like paste.
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Fry the Martabak: Heat oil in a frying pan over medium heat. Carefully add the prepared martabak, a few at a time, and fry until golden brown and crispy. Remove from the oil and drain on paper towels to remove excess oil.
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Serve: Serve the martabak warm with your favorite dipping sauces, such as sambal or sliced fresh chili for an extra kick.
Enjoy this delightful Indonesian treat as an appetizer or a savory snack!