Set a large skillet over medium-high heat with the oil. Once hot, add the hash browns and cook until warmed through, about 5 to 8. Season with a bit of salt, pepper, garlic powder, and paprika.

In a medium bowl, whisk together the eggs, milk, pinch of salt and pepper, and a couple dashes of hot sauce until well combined. Pour into the hot skillet with the potatoes and cook until no longer runny. Stir often with a rubber spatula. Remove from the heat and stir in the bacon. Transfer to a medium bowl and allow to cool down completely.

To roll the egg rolls, working with one sheet at a time, place about 2 tablespoons of cooled filling onto the center. Sprinkle with a bit of cheese and then arrange the wrapper so that it's like a diamond with one point facing you. Grab that point and roll over the filling. Then take the two ends points on either side and fold them towards the center. Continue rolling into a tight log. Seal the edge with a bit of the flour paste mixture and place the egg roll on a baking sheet. Continue rolling the rest in the same way.

Fill a medium pot about halfway with oil and bring up to 370°F, using a deep fry thermometer. Once hot, fry the egg rolls in batches, about 3 at a time depending on your pot size. Fry until golden brown and crispy all around, making sure to turn them repeatedly during frying, about 3 to 5 minutes. Drain well and transfer to a wire rack set over a baking sheet. Continue frying the remaining egg rolls.

In a small bowl, stir together the ketchup with as much hot sauce as you'd like. Serve the egg rolls immediately with the spicy ketchup for dipping. Enjoy!