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Finely mince the pork, if not already minced, with a knife or food processor until it turns into a paste.
Add pork, green onion, garlic, oyster sauce, sesame oil, corn starch, salt and white pepper in a bowl and mix well.
Whisk together soy sauce, sugar, chili crisp, rice vinegar and sesame seeds for the dipping sauce and set aside.
Dip a sheet of rice paper in water quickly then stack two sheets together on a flat surface. Spread half the pork mixture over the rice paper leaving a small border then dip two more sheets and lay them on top. Seal the edges tightly by pressing the rice paper layers together along the border.
Repeat with the remaining rice paper and pork mixture to make a second pancake.
Brush both sides of each pancake with the beaten egg.
Heat 1 tablespoon avocado oil in a pan over medium heat and pan fry one pancake for 3-4 minutes on one side until golden brown. Add the remaining 1 tablespoon avocado oil, flip and pan fry the other side for another 3-4 minutes until the pork is cooked through. Repeat with the second pancake.
Serve hot with the dipping sauce on the side.