Trim and finely chop the scallions, placing them in a mixing bowl. Add salt, white pepper, and sesame oil, then stir until well combined.

In a separate bowl, crack the eggs and beat them until smooth and frothy.

Take one rice paper sheet and place it on a clean surface. Apply a thin layer of egg across the sheet. Lay another rice paper sheet on top, overlapping.

Spread a portion of the scallion filling along the center of the layered sheets. Roll tightly into a log shape and secure the ends.

Preheat a skillet over medium heat, add oil, and fry pancakes seam side down for approximately 2 minutes on each side until golden brown.

Whisk together soy sauce, rice vinegar, and chili oil in a small bowl for dipping. Serve pancakes hot with dipping sauce.