Martabak Telur (Javanese Savory Stuffed Pancakes)

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1. 1Step 1: In a small saucepan, bring the water to a boil.
2. 2Step 2: Reduce to a simmer and stir in the coconut palm sugar until dissolved.
3. 3Step 3: Remove from heat and set aside until cooled.
4. 4Step 4: Add the vinegar, shallots, chilies, garlic, cucumber, carrot, and salt.
5. 5Step 5: Transfer to an airtight container and refrigerate until ready to serve.
6. 6Step 6: In a large wok or skillet, drizzle the 2 tablespoons (30 milliliters) vegetable oil over medium high heat.
7. 7Step 7: Add half of the chopped onion and cook, stirring occasionally, until softened and starting to turn golden.
8. 8Step 8: Stir in the garlic and the curry powder, then cook until fragrant, another minute.
9. 9Step 9: Add the ground beef and continue to cook, breaking it up into small pieces with a wooden spoon or spatula, until golden and no pink remains.
10. 10Step 10: Season with the sugar, salt, and white pepper. Adjust seasonings to taste.
11. 11Step 11: Stir in the remaining chopped onion and the green onions.
12. 12Step 12: Remove from heat and transfer the mixture to a large bowl. Cool to room temperature.
13. 13Step 13: Once cooled, fold the eggs into the meat mixture until evenly combined.
14. 14Step 14: In a small bowl, whisk together the cornstarch and water. Set aside.
15. 15Step 15: Place a large skillet over medium heat and fill with a thin layer of vegetable oil.
16. 16Step 16: Line a large plate with paper towels.
17. 17Step 17: Place one spring roll wrapper on a work surface with the corner facing you (take care, the curry powder may stain) and cover the others with a towel to keep them from drying out.
18. 18Step 18: Place about 1/4 cup (60 milliliters) of the beef and egg mixture in center of wrapper in an even layer. Brush the edges with the cornstarch slurry.
19. 19Step 19: Fold the bottom corner up over the filling, then the left and right corners.
20. 20Step 20: Fold the top corner down and lightly press to make a parcel.
21. 21Step 21: Carefully transfer the formed pancake, seam side down, to the heated oil and fry until golden.
22. 22Step 22: Carefully flip and fry the other side until golden and heated through. Transfer the cooked pancake to the towel-lined plate.
23. 23Step 23: Repeat with the remaining wrappers and filling.
24. 24Step 24: Serve the Martabak Telur hot with the vinegar sauce and optionally sweet chili sauce.