In a mixing bowl, combine finely chopped scallions, a pinch of salt, white pepper, and sesame oil. Mix well until aromatic.

In a separate bowl, crack two eggs and whisk them together until smooth and slightly frothy.

Take two sheets of rice paper and overlap them slightly. Brush both sides with the whisked egg.

Spread an even layer of the scallion filling over the egg-coated rice paper and roll it into a log.

In a large skillet, heat a generous amount of cooking oil over medium heat until it shimmers.

Carefully place the pancakes into the hot oil, frying for about 2-3 minutes on each side until golden-brown.

In a small bowl, mix together soy sauce, rice vinegar, and chili oil to create a dipping sauce.

Once pancakes are crispy, remove them from the skillet and serve hot with the dipping sauce.