In a medium saucepan over medium-high heat, combine beef, water, tomato, bouillon, onion, and garlic and bring to a boil. Reduce to a simmer and cook 1½ hours, skimming as needed.
Meanwhile, in another saucepan, combine guajillo and pasilla chiles with enough water to cover and boil until chiles are softened. Strain and transfer chiles to the jar of a blender. Add cinnamon, ginger, cloves, oregano, and ½ cup beef braising liquid and puree. Add mixture to saucepan with beef. Add salt, cumin, and tajin and continue cooking until beef shreds easily, about 3 hours total.
Strain beef mixture, saving liquid consommé. Shred meat.
Arrange egg roll wrappers in a diamond pattern on a cutting board. Arrange 1 to 1½ ounces beef across the diagonal of each wrapper, leaving a 1-inch border at the corners. Top with 1 to 1½ ounces Mozzarella cheese. Fold in the corners near toppings, fold up the bottom corner, then roll towards the top corner, sealing with egg wash.
In a medium saucepan, heat oil to 375°F. Cook egg rolls until golden brown.
To garnish and serve: Halve egg rolls diagonally and arrange on serving plates. Arrange consommé alongside for dipping and garnish with cilantro and scallions.
