In a mixing bowl, combine finely chopped scallions, a pinch of salt, white pepper, and a drizzle of sesame oil. Stir thoroughly until the mixture is well-coated.

Lay out two rice paper sheets slightly overlapping on a clean surface. Lightly coat the overlapping area with beaten egg.

Spread an even layer of the scallion filling over the rice paper sheets and roll tightly into log shape.

Heat cooking oil in a non-stick skillet over medium heat, add pancakes, cooking for about 2-3 minutes on each side until golden brown.

Whisk together soy sauce, rice vinegar, and a splash of chili oil in a bowl for dipping sauce.

Remove pancakes from the skillet and serve immediately alongside the prepared dipping sauce.