Name: Martabak - Chef Recipe by Ross Dobson
Ingredients: 16 x 20 cm square spring roll wrappers; 1 egg, lightly beaten; Vegetable oil, for frying; 1 Lebanese cucumber; 60 ml white vinegar; 1 Tbs white sugar; 1/4 tsp sea salt; kecap manis, to serve; Filling:; 1 Tbs vegetable oil; 1 small leek, white part only, thinly sliced; 1 large red chilli, thinly sliced; 500 g minced beef; 1 garlic clove, finely chopped; 1/2 tsp sea salt; 1/2 tsp ground cinnamon; Large pinch freshly grated nutmeg; 2 cloves, finely ground; 4 spring onions, thinly sliced; 4 eggs, beaten

Martabak - Chef Recipe by Ross Dobson

Serves: 8

Ingredients

16 x 20 cm square spring roll wrappers
1 egg, lightly beaten
Vegetable oil, for frying
1 Lebanese cucumber
60 ml white vinegar
1 Tbs white sugar
1/4 tsp sea salt
kecap manis, to serve

Filling:

1 Tbs vegetable oil
1 small leek, white part only, thinly sliced
1 large red chilli, thinly sliced
500 g minced beef
1 garlic clove, finely chopped
1/2 tsp sea salt
1/2 tsp ground cinnamon
Large pinch freshly grated nutmeg
2 cloves, finely ground
4 spring onions, thinly sliced
4 eggs, beaten

Method

To make the filling:

Heat the oil over high heat. Stir-fry the leek and chilli for 2-3 minutes, until the leek is silky soft.

Add the beef, garlic and spices and stir-fry for 4-5 minutes, to brown the beef. Cool, then mix in the spring onion and egg.

Lay the spring roll wrappers on a bench. Spread 3 tablespoons of the filling into a rectangle in the centre. Brush the pastry edges with beaten egg. Fold the end nearest to you over the filling, fold in the sides, then roll it up into a neat parcel.

Heat 2 cm of vegetable oil in a frying pan over high heat. Cook the pastries in batches for 3-4 minutes, or until golden and crisp.

Mix the remaining ingredients in a small bowl and serve with the hot parcels and kecap manis.

A pale lager would be great with these.