In a mixing bowl, combine finely chopped kimchi, grated carrot, chopped green onions, shredded mozzarella cheese, cornstarch, and sesame oil. Mix well until everything is evenly incorporated.

Heat a non-stick skillet over medium heat and add a drizzle of neutral oil. Quickly dip two sheets of rice paper into warm water and layer soaked rice paper in the pan. Spread half of the kimchi filling across the top.

Dip two more rice paper sheets in water and place them over the filling to seal the pancake. Cook for about 2-3 minutes until the bottom is golden brown and crispy.

Carefully flip the pancake and cook the other side for an additional 2-3 minutes until golden-brown. Remove from the skillet.

Repeat the process for the second pancake, ensuring they are both crispy.

Whisk together soy sauce, water, rice wine vinegar, sesame oil, and granulated sugar in a small bowl. Add chili garlic sauce if desired.

Slice the pancakes into pieces and serve hot with the prepared dipping sauce.