In a bowl, combine finely chopped scallions, salt, white pepper, and sesame oil. Mix well until all ingredients are harmoniously combined, letting the flavors infuse.

Whisk your eggs thoroughly, and then gently brush a thin layer of egg on both sides of two overlapping rice paper sheets.

Spread the scallion filling evenly over the rice paper. Roll them into a log and twist into a spiral shape to form a lovely round pancake.

Heat a generous amount of cooking oil in a skillet over medium heat. Fry each pancake for about 2 minutes on each side until they achieve a splendid golden color and crispiness.

In a small bowl, mix together soy sauce, rice vinegar, and chili oil until well combined.

Enjoy your Rice Paper Scallion Pancakes hot and fresh, paired with the dipping sauce for an irresistible treat!