In a medium bowl, finely chop the scallions and combine them with salt, white pepper, and sesame oil. Mix thoroughly until the scallions are well-coated and fragrant.

In a small bowl, whisk the eggs until smooth. Take two sheets of rice paper and overlap them slightly. Using a pastry brush, apply a thin layer of the beaten egg on both sides.

Sprinkle an even layer of the scallion filling over the brushed rice paper. Carefully roll the rice paper tightly into a log, then twist the ends to spiral the log into a pancake shape.

Add cooking oil to a non-stick skillet and heat over medium heat for about 2-3 minutes until shimmering.

Place the assembled pancakes in the hot oil, and cook each pancake for about 2-3 minutes on each side until golden brown and crisp.

While the pancakes are frying, prepare the dipping sauce by combining soy sauce, rice vinegar, and chili oil in a small bowl.

Once the pancakes are golden and crisp, transfer them to a plate lined with paper towels to absorb excess oil. Serve hot alongside the dipping sauce.