1. Make the Shrimp Filling
In a bowl, mix chopped shrimp, garlic, melted butter, parsley, paprika, lemon zest, salt, and pepper.
2. Wrap the Cigars
Lay a spring roll wrapper diagonally. Place 1 tbsp filling near the corner.
Fold the sides in, then roll tightly (like a burrito). Seal the edge with beaten egg.
Repeat until all filling is used.
3. Cook to Crispy Perfection
Frying Method (Extra Crispy!)
Heat 1 inch of oil in a pan to 350°F (175°C).
Fry cigars in batches for 2-3 minutes per side until golden. Drain on paper towels.
Baking Method (Lighter Option)
Preheat oven to 400°F (200°C). Place cigars on a lined tray, brush with oil/spray.
Bake for 15-20 mins, flipping halfway, until crispy.
4. Serve & Enjoy!
Serve hot with lemon wedges, garlic aioli, or sweet chili sauce.
Pro Tips for the Best Shrimp Cigars
🔥 Don’t overfill – Too much filling = bursting wrappers.
🌿 Herb variations – Try cilantro, dill, or chives for freshness.
🦐 Shrimp alternatives – Use crab, minced chicken, or even mushrooms.
⏳ Make-ahead tip – Freeze uncooked cigars, then fry/bake straight from frozen (add 2-3 extra mins).
FAQs
❓ Can I use phyllo dough instead?
Yes! Use 2-3 stacked sheets per cigar, brush with butter, and bake at 375°F (190°C) for 12-15 mins.
❓ How do I keep them crispy?
Serve immediately or reheat in an air fryer (3 mins at 375°F).
❓ Can I make these gluten-free?
Use rice paper wrappers (soak first) or gluten-free spring roll sheets.
❓ How long do leftovers last?
Fridge: 2 days (reheat in oven/air fryer).
Freezer: 1 month (freeze before frying/baking).
