In a mixing bowl, combine chopped scallions, salt, white pepper, and sesame oil. Mix well until the scallions are evenly coated and the flavors meld together. Set this filling aside.

Lay two sheets of rice paper on a clean surface, slightly overlapping them. Brush overlapping areas with beaten egg to ensure they stick together.

Spread the scallion filling evenly over the rice paper sheets. Roll the sheets from one end to the other, tightly shaping them into a log. Twist ends to seal.

Heat a tablespoon of cooking oil in a non-stick skillet over medium heat. Fry rolled pancakes for about 2 minutes per side until golden brown and crispy.

In a small bowl, whisk together soy sauce, rice vinegar, and chili oil. Adjust as needed for desired spice and tanginess.

Remove fried pancakes from skillet, place on paper towels, cut into slices, and serve hot with the prepared dipping sauce.