In a medium bowl, combine finely chopped scallions, a pinch of salt, white pepper, and a drizzle of sesame oil. Mix everything thoroughly until the scallions are well-coated.

On a clean, flat surface, overlap two rice paper sheets to create a sturdier base. Lightly brush the top sheet with a beaten egg.

Spread an even layer of the prepared scallion filling over the overlapping rice paper sheets, leaving a small border around the edges. Carefully roll the sheets tightly away from you to form a log.

Heat a few tablespoons of cooking oil in a non-stick skillet over medium heat. Place the assembled pancake seam-side down and cook for about 2-3 minutes until the bottom is golden brown and crispy.

In a small mixing bowl, whisk together soy sauce, rice vinegar, and chili oil until well combined. Adjust to your taste preference.

Once fried, remove the pancakes from the skillet and let them cool. Serve hot alongside the tangy dipping sauce.