1. In a large skillet, heat olive oil over medium heat. Add ground pork and cook until browned, breaking it apart with a spoon, about 6-8 minutes.
2. Add shredded cabbage, carrots, bell peppers, and minced garlic to the skillet. Sauté for another 4-5 minutes until the vegetables are softened.
3. Stir in soy sauce, hot sauce, cumin, smoked paprika, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld. Remove from heat and let the mixture cool slightly.
4. Lay an egg roll wrapper on a clean surface. Spoon about 3 tablespoons of the filling onto the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Repeat with remaining wrappers and filling.
5. In a deep fryer or large pot, heat oil to 350°F. Carefully add egg rolls in batches, frying for 3-4 minutes each until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. Sprinkle with chopped cilantro before serving, if desired. Serve hot with your favorite dipping sauce.

Remember, the key to a perfect egg roll is a tight roll and hot oil. My grandmother always said that patience is crucial in cooking, and I find that it rings true even in the simplest of dishes.