Crack 4 eggs into a bowl and whisk well. Scramble over medium heat until soft and just set â fluffy but not dry. Remove from heat and set aside.
In a shallow plate, whisk the remaining egg. This will be used to coat the rice paper.
Lightly oil a cutting board. Dip each rice paper sheet in the beaten egg to coat evenly. Lay them on the board, slightly overlapping, to form one large sheet.
Spoon the scrambled eggs down the center of the rice paper sheet. Sprinkle with chopped bacon and shredded mozzarella.
Roll up the sheet tightly into a cylinder, sealing the edge as you go. Gently curl the roll around itself into a spiral shape.
Brush the top with any leftover egg. Sprinkle generously with everything bagel seasoning. Bake at 400°F (200°C) for 15â20 minutes, or until golden and crisp.
Let it cool for 2â3 minutes before slicing. Perfect for breakfast meal prep or an easy brunch snack.