• I recommend only firm or extra firm tofu. Do not use medium or soft tofu. They will be too watery and not suitable for this recipe
  

Prepare the filling:

• Preheat a pan with oil over medium heat. Add onion and garlic. Saute until aromatic, about 3 minutes. Add turmeric powder. Saute for another 1 minute Remove from the heat and let it cool down
  
• Use a fork to mash the tofu. They don't have to be super fine, as long as they are not in large chunks. Crack the eggs in followed by the rest of the ingredients and the onion mixture you sauteed earlier.
  
• Stir to combine everything
  

Wrapping:

• Lay a piece of spring roll wrapper on your work surface, with a pointy end towards you. Scoop about 2 tablespoonfuls of the filling (depending on how small or big you want it) onto the lower part of the wrapper (the part near you). Don't try to fill it up too much.
  
• Fold the bottom up and then both sides over. Roll it upwards to reach the end.
  
• Brush the end with a bit of egg white to seal the wrapper. Repeat with the rest of the wrapper and filling
  

Frying:

• Preheat about 1 cup of oil in a frying pan over medium heat. When you put a skewer in, you'll see lots of bubbles around it, the oil is ready
• Put 2-3 martabak at a time and fry for about 3-4 minutes or until golden brown. Control the heat as needed, so the wrapper won't get too brown while the inside is still not cooked through yet. Fry it small batches for the best result
  
• Put them on absorbent paper towel to drain off excess oil
  

To serve:

• Serve while still warm with your favorite chili sauce. I mixed a bit of store-bought sambal oelek with sriracha sauce. You can eat it with some sweet chili sauce if that's what you prefer