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Begin by scrambling 4 eggs until they are just set, soft, and fluffy, avoiding dryness. Set them aside.
On a plate, whisk the remaining egg to create your egg dip.
Dip each rice paper sheet into the beaten egg one at a time, ensuring they are evenly coated.
Place the dipped sheets on a lightly oiled cutting board, slightly overlapping them to form one large sheet.
In the center of the rice paper, layer the scrambled eggs, followed by the chopped bacon and shredded mozzarella.
Roll the rice paper tightly into a cylinder, sealing the edge as you go.
Gently curl the rolled cylinder around itself to form a compact spiral.
Brush the top with any leftover egg and generously sprinkle with everything bagel seasoning.
Bake in a preheated oven at 400°F for 15 to 20 minutes, or until golden and crisp.