Fill a 9-inch pie plate (or other shallow dish that will fit a rice paper wrap) with cold water. Dip one of the rice papers in the water, shaking off the excess. Lay it on a large plate. Sprinkle a tablespoon of scallions over the top, with an equal mix of both white and green parts. Then dip another rice paper sheet in water and lay it over the scallions. Sprinkle the scallions over once more. Dip a third rice paper roll in the water and lay it over the top. Add another sprinkling of scallions. This time, sprinkle a very small pinch of salt evenly over the scallions. Add a fourth rice paper, more scallions, and top with the fifth and final rice paper.

Using a pastry brush, brush a very thin layer of beaten egg over the top of the pancake. Heat a nonstick skillet over medium-high heat. Add 1 tablespoon of oil. When the oil is heated and coats the surface of the pan easily, carefully peel the pancake off the plate and place in the preheated pan egg side down. Brush the other side of the pancake with a thin layer of egg. Fry for 2-3 minutes on each side until golden brown, flipping once. Enjoy immediately!

Repeat with the remaining two pancakes, keeping the pan on the lowest heat setting while you assemble, and then increasing the heat to medium-high when you’re ready to cook again.