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In a large bowl, add shredded carrots, cabbage, scallions, soy sauce, sugar, sesame oil, and salt and mix to combine. Set aside.
In a small bowl, make the dipping sauce by mixing together soy sauce, oyster sauce, sugar, water, and sesame seeds. Set aside.
In a large skillet on medium heat, add 2 tbsp neutral oil.
Quickly dip one sheet of rice paper in cold water for 5-10 seconds until entire surface area is wet, shake off excess water, then immediately add to the pan.
Add ½ of the egg mixture on top then gently swirl the pan with a fork until eggs cover entire rice paper.
Spread a handful of shredded carrots and cabbage mixture on top.
When eggs are cooked, about 1-2 mins, gently fold the round in half then flip until both sides are lightly brown.
Transfer pancake to a cutting board. Repeat with remaining ingredients.
Using a sharp knife, cut pancake into smaller bite sized pieces.
Garnish omelettes with chili oil and chopped scallions. Enjoy immediately.