Heat a small skillet or saucepan over medium heat with 1 tsp neutral oil. Add minced shallot and garlic and cook until softened and fragrant, about 2 minutes, stirring frequently. Transfer to a bowl to cool slightly.

Combine filling

In a mixing bowl combine the ground meat, cooked shallot and garlic, grated carrot, sliced green onion, chopped cilantro, soy sauce, fish sauce, rice vinegar, brown sugar, black pepper, five-spice powder, sesame oil and cornstarch. Mix thoroughly until the mixture is evenly seasoned and slightly sticky. Taste a small piece (cook if concerned about raw meat) and adjust seasoning — add a little more soy sauce for saltiness or sugar for balance.

Assembly & Frying

Prepare wrappers

Set out the spring roll wrappers on a clean work surface, covered with a lightly damp kitchen towel so they don't dry out. Keep water in a small bowl for sealing (or whisk flour with water to form a thin paste as an alternative).

Portion filling

Divide the filling into 12 equal portions (about 2 tablespoons each). Form each portion into a small log shape that will fit the wrapper orientation.

Roll the cigar rolls

Place a wrapper with the long edge facing you. Put one filling log about 2 inches from the bottom edge, centered. Fold the bottom edge up over the filling, fold both sides toward the center snugly, then roll away from you to form a tight cylinder. Wet the top edge with a little water (or the flour paste) and press to seal. Repeat with remaining wrappers and filling. Place finished rolls seam-side down on a tray.

Heat oil

Pour oil into a heavy skillet or deep pot to a depth of about 1 to 1.5 inches (enough for shallow-frying) or 2-3 inches for deeper frying. Heat over medium-high until it reaches 350°F (175°C) or a piece of wrapper sizzles immediately when dropped in.

Fry

Fry the rolls in batches without overcrowding, turning as needed, until golden brown and crispy on all sides, about 2.5–4 minutes per batch depending on oil depth. If browning too quickly, reduce heat slightly. Use a slotted spoon or tongs to transfer to a paper towel–lined tray to drain.

Finish and rest

Let the rolls rest 1–2 minutes to crisp and cool slightly. Serve warm.

Dipping Sauce

Mix hoisin sauce, chili-garlic sauce, lime juice and water in a small bowl until smooth. Adjust heat or acidity to taste. Sprinkle with sesame seeds if desired. Serve alongside the cigar rolls.