In a mixing bowl, combine roughly chopped scallions, a pinch of salt, white pepper, and sesame oil. Stir until evenly mixed and fragrant. Set aside to allow the flavors to meld for about 5 minutes.

In a separate bowl, whisk the eggs until smooth and set aside. Briefly dip two rice paper sheets in warm water until they’re pliable, about 10-15 seconds. Brush both sides with the beaten egg.

Spread an even layer of the scallion mixture over the rice paper, leaving a small border around the edges. Roll the rice paper into a log and twist the ends to form a spiral shape.

In a non-stick skillet, heat enough cooking oil to coat the bottom over medium heat. Wait for the oil to shimmer, about 2-3 minutes.

Carefully place the rolled pancakes in the hot oil, cooking them for about 2-3 minutes on each side or until golden brown and crispy.

Mix soy sauce, rice vinegar, and chili oil in a small bowl to create a delightful dipping sauce. Set aside while your pancakes finish frying.

Once the pancakes are golden, remove them from the skillet and drain on a paper towel. Serve immediately, paired with the dipping sauce.