To make the Dan Bing wrapper, place the flour and salt in the bowl of a stand mixer and use a rubber spatula to stir to combine. Add the water and ice cubes.
Now fit the mixer with whisk or paddle attachment and stir the batter until there are no lumps appear.
Cover the bowl with a tight lid and let the batter sit for 20 minutes. Alternatively, refrigerate until ready to use and thaw to room temperature before proceeding to the next step.
Cook the spring roll wrapper: Warm a 12-inch non-stick pan, then remove from the heat.
Drizzle some oil on a clean paper towel and rub it on the pan, covering the side.
Next, stir the batter with a spatula. Take a basting brush and dip it into the batter.
Brush a thin layer of batter to cover the base of the pan including the side. Add another layer if you prefer a thicker wrapper.
Turn on the heat and cook the wrapper over medium-low heat.
Once the wrapper turns from white to slightly translucent and the side starts to detach from the pan, turn off the heat.
Lift up the wrapper from the pan and this can be used immediately or store in an airtight container once cooled.
Prepare the egg mixture: Whisk together just eggs, chopped scallions, salt, and pepper in a bowl until well-combined.
To make the dan bing, warm a skillet, and drizzle in some oil. Add 1 layer of spring roll wrapper and cook each side until they turn slightly golden, about 30 seconds or so. Transfer the wrapper to a plate.
Using the same pan, add more oil and add about ¼ cup of egg mixture to the pan. Swirl the pan so the mixture covers the entire pan. Cook for about 30 seconds, then add in the cooked wrapper.
Use the back of the spatula to press the wrapper so it sticks to the egg mixture. Cook for another 30 seconds, then flip and cook for another 30 seconds.
When ready, roll the dan bing and cut into your desired size. Serve with hoisin sauce or kimlan sauce and top with toasted sesame seeds.