In a mixing bowl, combine chopped scallions, salt, white pepper, and sesame oil until aromatic.

In another bowl, crack open the eggs and whisk until smooth. Brush one side of two rice paper sheets with the eggs and overlap them.

Spread the scallion filling evenly over the egg-brushed rice paper, then roll it tightly into a spiral.

Heat enough cooking oil in a skillet over medium heat. Test if ready with a small piece of rice paper; it should sizzle.

Fry the pancake for 2-3 minutes on one side until golden brown, then flip and fry the other side.

Mix soy sauce, rice vinegar, and chili oil in a small bowl for a dipping sauce.

Remove pancakes from skillet, drain on paper towels, and serve hot with dipping sauce.