Julienne the cabbage, and dice the shrimp and Cheongyang chili peppers.

In a large bowl, combine the prepared cabbage, shrimp, chili peppers, eggs, salt, and pepper.

Mix all the ingredients thoroughly until well combined.

Spray or lightly coat a pan with oil and heat over medium heat.

Place a portion of the cabbage mixture onto the hot pan, then top it with a rice paper sheet that has been briefly soaked in lukewarm water.

Once the bottom is golden brown, flip the pancake. Add cheese on top and fold it in half.

Continue to cook both sides until golden brown and the cheese is fully melted. Serve hot.