In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat if necessary.

Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.

Stir in the cumin, paprika, salt, black pepper, and parsley. Cook for another 2 minutes, then remove from heat and let the mixture cool slightly.

Lay an egg roll wrapper on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the beef mixture in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides, and roll tightly to form a cigar shape. Seal the edge with a little beaten egg. Repeat with remaining wrappers and filling.

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Once hot, carefully add the cigars in batches, frying until golden brown on all sides, about 3-4 minutes.

Remove from oil and drain on paper towels. Serve warm with your favorite dipping sauce.