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Preheat: Set oven to 400°F and line a baking sheet with parchment paper.
Scramble: Cook 4 of the eggs over medium-low heat until just set but still soft, then set aside.
Whisk: Crack the remaining 1 egg into a shallow bowl and whisk until smooth.
Dip: Dip each of the 3 rice paper sheets into the beaten egg, coating both sides.
Layer: Lay the coated sheets on a lightly oiled surface, slightly overlapping to form one large sheet.
Fill: Add the scrambled eggs down the center, then top with the chopped bacon and ½ cup shredded mozzarella.
Roll: Roll tightly into a cylinder, sealing as you go, then gently coil into a spiral.
Brush: Brush the top with any remaining egg, then sprinkle generously with everything bagel seasoning.
Bake: Bake at 400°F for 15–20 minutes until golden and crisp.