In a medium bowl, finely chop scallions and combine them with salt, white pepper, and sesame oil. Stir well until the scallions are evenly coated with the seasonings.

On a clean surface, overlap two rice paper sheets slightly. Using a pastry brush, evenly coat both sheets with a thin layer of beaten egg.

Evenly distribute the scallion filling over the rice paper sheets, leaving a small border around the edges. Carefully roll the sheets tightly into a log shape, tucking in the sides to seal the filling.

In a skillet, heat about 2 tablespoons of cooking oil over medium heat until shimmering. Carefully add the shaped pancakes to the pan and fry each pancake for about 2-3 minutes on each side.

While the pancakes are frying, whisk together soy sauce, rice vinegar, and chili oil in a small bowl. Taste and adjust the flavors.

Once golden and crispy, transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve them hot, accompanied by the tangy dipping sauce.