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Start by scrambling 4 eggs until just set, soft and fluffy, not dry. Set aside.
Whisk the remaining egg on a plate — this will be your 'egg dip.'
One at a time, dip each rice paper sheet into the beaten egg, coating evenly.
Lay them out on a lightly oiled cutting board, slightly overlapping to create one large sheet.
Layer the fillings: scrambled eggs down the center, followed by chopped bacon and shredded mozzarella.
Roll up tightly into a cylinder, sealing the edge as you go, then gently curl it around itself into a compact spiral.
Brush the top with any leftover egg and sprinkle generously with everything bagel seasoning.
Bake at 400°F for 15–20 minutes until golden and crisp.