In a mixing bowl, combine finely chopped kimchi, grated carrot, chopped green onions, shredded mozzarella cheese, cornstarch, sesame oil, and a pinch of salt. Stir thoroughly for an even distribution of flavors and textures.

Place a non-stick pan over medium heat and add a generous splash of neutral oil. Heat for about 2 minutes until shimmering.

Prepare the rice paper by quickly dipping two sheets in warm water until softened, then place them in the hot pan.

Add half of the kimchi filling atop the rice paper and spread it evenly, then layer two more sheets on top.

Fry for approximately 2 minutes until golden brown and crisp, then flip and cook the other side for another 2 minutes.

Transfer to a wire rack to cool and repeat the process with remaining ingredients.

Combine soy sauce, water, rice wine vinegar, sesame oil, and sugar in a small bowl, mixing well. Add chili garlic sauce if desired.

Slice pancakes into wedges or keep whole, allowing guests to dip into the sauce.