Martabak telur is one of Indonesia's favourite street snacks, made to order at night markets where vendors stretch the dough paper-thin, fill it with spiced mince and egg, and fry it on a huge hotplate until shatteringly crisp.
Cut into squares, it's crunchy outside and savoury and fluffy within, thanks to the beaten egg that binds the curried beef and spring onion filling. Dunked into sweet vinegar pickle or kecap manis, it's dangerously easy to keep eating.
The home-cook shortcut is spring roll pastry, which skips the dough-stretching entirely and gives you crisp, golden parcels with almost no effort.
