Prepare the scallion filling by combining finely chopped scallions, salt, white pepper, and sesame oil
Layer rice paper sheets with the scallion filling between them
Beat the eggs in a bowl
Heat cooking oil in a pan over medium-high heat
Dip the rice paper pancakes in beaten egg
Pan-fry the coated pancakes for approximately 2 minutes per side until golden and crispy
Prepare dipping sauce by mixing soy sauce, rice vinegar, and chili oil
Serve the scallion pancakes with the dipping sauce
