In a medium bowl, combine chopped scallions, salt, white pepper, and sesame oil. Mix gently until well distributed.

On a clean surface, lay two rice paper sheets slightly overlapping. Lightly coat overlapping sections with beaten egg.

Spread a thin layer of scallion filling across the rice paper, leaving a small border. Roll tightly into a log shape.

Heat cooking oil in a non-stick skillet over medium heat. Place assembled pancakes in the skillet, cooking for 2 minutes per side.

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

Once pancakes are golden brown, transfer to a plate lined with paper towels. Serve hot with dipping sauce.