This recipe makes 3 pancakes, using 5 sheets of rice paper, ¼ teaspoon salt, a dash of white pepper, a dash of five spice, and 1 tablespoon oil per pancake. Divide the ¼ teaspoon salt into 4 small pinches, you'll use one between each layer of rice paper. Wet one sheet of rice paper and lay it flat, then scatter some of the sliced scallions over top with the first pinch of salt.

Lay a second wet sheet of rice paper directly on top with the second pinch of salt, followed by a third sheet with the third pinch of salt, a dash of white pepper, and a dash of five spice powder.

Stack a fourth wet sheet of rice paper on top with the last pinch of salt, then a fifth sheet on top to seal it all in, so you have five layers total, pressing gently so everything sticks together. Repeat the whole process with the remaining rice paper and scallions to form two more stacked pancakes.

Brush both sides of each pancake with the beaten egg.

Heat 1 tablespoon avocado oil in a pan over medium heat and fry a pancake for 2-3 minutes per side, until golden and crispy. Repeat with the remaining pancakes, using 1 tablespoon fresh oil each time.

Slice into wedges with a sharp knife or pizza cutter and serve immediately with the ginger scallion sauce.