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Thinly slice your white onion and chop your green onions into 6-8 inch long pieces
In a bowl mix together your sesame oil, minced garlic, cornstarch, salt, black pepper, assorted seafood mix, and white onion
Quickly wet your rice paper and shake off any excess water.
On a pan on medium-low heat coated with spray oil, quickly place two sheets of rice paper on top of each other on the pan and let it get crispy.
Lay your green onions side by side and an top, spread your seafood mix
Place another two sheets of damp rice paper on top of the seafood mix and fully enclose the mix.
Flip the rice paper so that the top side can get crispy.
Remove from the pan once both sides of the rice paper are crispy with a light golden brown hue and the shrimp is fully cooked through.
In a small bowl mix together soy sauce, gochugaru, and sesame seeds to make your dipping sauce.
Chop your crispy pancake into multiple slices using a knife and dip into your dipping sauce and enjoy.