Cook the eggs in a skillet, and set aside to cool off. Brown the hash browns in another skillet and allow to cool. Crisp the bacon in the oven or in a skillet and cut into small pieces.

To make egg rolls, fill each wrapper (along the center) with a bit of each of the filling ingredients. Brush the edges of the wrapper with a small amount of water to help it stick. Roll the egg rolls tightly and set aside until they're all folded.

Heat a skillet over medium-high heat with about 3 inches of vegetable oil. Fry the egg rolls in batches, turning halfway through, until golden brown and crispy on both sides. Transfer to a plate lined with paper towels to catch the excess oil. Serve warm.

Mix together the ketchup and hot sauce and use as a dipping sauce or serve with maple syrup!