In a bowl, combine chopped scallions, salt, white pepper, and sesame oil. Mix until well incorporated, about 2 minutes. Set aside.

On a clean surface, overlap two rice paper sheets slightly. Brush a thin layer of beaten egg across the overlapping area. After 1 minute, the sheets will be pliable.

Spread a layer of the scallion filling over the rice paper sheets, leaving a border. With filling side facing in, roll tightly to form log shapes, twisting ends.

Heat cooking oil in a non-stick skillet over medium heat. Once shimmering, place pancakes gently in the skillet. Fry for 2 minutes each side until golden brown.

In a small bowl, whisk soy sauce, rice vinegar, and chili oil for the dipping sauce. Adjust flavors as needed, about 1 minute to prepare.

Transfer pancakes to a serving plate and pair with dipping sauce. Enjoy hot for the best experience.