In a mixing bowl, combine chopped scallions, salt, white pepper, and sesame oil. Toss gently and set aside.

Whisk the eggs in a separate bowl until frothy. Lay out two overlapping rice paper sheets, brush both sides with beaten egg.

Distribute scallion filling over the center of the rice paper, roll tightly into a log, and twist ends to form a spiral.

Heat cooking oil in a skillet over medium heat. Place pancakes into the skillet without overcrowding.

Fry pancakes for about 2 minutes on each side until golden brown and crispy. Gently press them down while cooking.

Mix soy sauce, rice vinegar, and chili oil in a small bowl for the dipping sauce.

Remove pancakes, let them rest on paper towels, and serve hot with dipping sauce.