Taiwanese Scallion Pancake Egg Rolls (Dan Bing)

In a medium bowl, whisk together the eggs, milk, salt, and white pepper until well combined and slightly frothy.

Heat 1/2 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Place one thawed scallion pancake in the skillet and cook for 2-3 minutes per side, until golden brown and crispy.

Remove the cooked scallion pancake from the skillet and set aside. Repeat with the remaining 1/2 tablespoon of oil and the second scallion pancake.

Pour half of the egg mixture into the hot skillet, swirling to coat the bottom evenly, as if making a thin omelet. Cook for about 1 minute until the edges are set but the center is still slightly wet.

Carefully place one cooked scallion pancake on top of the egg mixture in the skillet. Gently press down so the pancake adheres to the egg.

Cook for another 30 seconds, then use a spatula to carefully roll the scallion pancake and egg together into a tight log. Remove from the skillet.

Repeat steps 4-6 with the remaining egg mixture and the second scallion pancake.

Slice each scallion pancake egg roll into 1-inch thick pieces. Serve immediately with soy sauce for dipping.