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Chop the cabbage, carrot and green onions together until they are finely diced.
In bowl combine all filling ingredients (½ pound ground pork, 1 cup finely chopped cabbage, ¼ cup shredded carrot, 2 minced green onions, 2 teaspoons soy sauce, 1 teaspoon sesame oil, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper).
Heat pan on medium-high heat, then add about 2 Tablespoons of oil.
Working quickly, lay about ⅓ cup of egg roll filling over a DRY piece of rice paper.
Spread the filling evenly and thinly over the rice paper, leaving about ½ inch from the edge.
Place the pancake on the oiled pan, rice paper side down.
Immediately place another DRY rice paper on top of the filling.
Spray or brush a light layer of oil over the top rice paper.
Press down on the pancake with an off-set spatula and cook on both sides until crispy.
Cook for about 2 minutes on each side until filling is cooked through.
Flip the pancake a few times during cooking if necessary to get a really crispy crust.
Remove from pan and repeat for the remaining rice paper pancakes (cooking them 1 at a time).
When pancake is cooked, remove from heat and cut into smaller pieces.
Top with sesame seeds or chili crisp or your favorite sauce.
Top with green onions and enjoy with your favorite dipping sauce!