Make the scallion filling

• Finely chop the scallions and mix with the salt and sesame oil.
• Heat the vegetable oil with the flour briefly to make a loose roux, then let it cool slightly.

Layer the wrappers

• Brush a wrapper with the roux, scatter scallions, and top with another wrapper.
• Repeat to build a stack of 4 wrappers, then roll out thinly with a rolling pin.

Fry until crispy

• Heat a little oil in a frying pan over medium heat.
• Fry each pancake until golden and flaky on both sides, then drain.

Serve

• Cut into wedges and serve hot.