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Heat oil in skillet and fry beef with garlic, salt, pepper, nutmeg, cinnamon and cloves for 3 minutes. Let cool thoroughly and stir in scallions, shallots and eggs. Spread out egg roll skins and put 1/4 cup of beef mixture. Fold into egg rolls. Seal the ends with some water. Deep fry in oil until brown and crisp on all sides about 3 minutes. Drain on paper towels and serve with Kecap Manis.
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