Heat a medium pan – one that has a lid, and is large enough to fry the pancake flat – over medium heat and add the oil

Fry the bacon for five minutes until it has released its fat and become crispy. Leave the bacon fat in the pan but remove the bacon pieces and set them aside to cool.

Crack the eggs into a medium bowl and add the spring onions, white pepper, sesame oil and cooled bacon pieces. Whisk to combine, then set aside.

To make the chilli sauce, in a small bowl mix the chilli garlic condiment, sweet chilli sauce and sriracha until combined. Set aside.

Return the pan containing the bacon fat to a medium heat. Fry a spring onion pancake with the lid on, so it steams and fries at the same time. Fry for two minutes on each side or until it begins to puff and rise. (Add a small amount of oil to the pan if needed.). Repeat with remaining pancakes and set aside.

With the same pan on medium heat, add one-quarter of the egg mixture, tilting the pan to spread it evenly. Take one pancake and firmly press it down on top of the eggs, holding it down while the eggs cook.

Continue to cook the eggs for 30 to 60 seconds depending on how wet or dry you prefer them.

Working carefully, place a large plate on top of the pan, and in one motion, flip the egg-pancake on to the plate, so the eggs are facing up. Repeat with the remaining egg mixture and pancakes, one at a time.

To serve, tightly roll the egg pancakes. If eating them whole like a burrito, smear some sauce along the edges before rolling. Otherwise, slice into pieces and serve with the chilli sauce for dipping.