In a large bowl, add shredded carrots, cabbage, scallions, soy sauce, sugar, sesame oil, and salt and mix to combine. Set aside.

In a large skillet on medium heat, add 2 tablespoon neutral oil. Next, quickly dip one sheet of rice paper in cold water for 5-10 seconds until entire surface area is wet, shake off excess water, then immediately add to the pan. Add ½ of the egg mixture on top then gently swirl the pan with a fork until eggs cover entire rice paper. Spread a handful of shredded carrots and cabbage mixture on top. When eggs are cooked, about 1-2 mins, gently fold the round in half then flip until both sides are lightly brown. Transfer pancake to a cutting board. Repeat with remaining ingredients.

Using a sharp knife, cut pancake into smaller bite sized pieces. Garnish omelettes with chili oil and chopped scallions. Enjoy immediately.