Vegan Bánh Tráng Nướng

Prepare the toppings. Before starting, make sure you have all of your toppings ready. This means the green onions and sausages should be sliced, and the corn kernels and fried shallots should be measured and placed in small bowls.
Prepare the vegan egg. In a small bowl, whisk together the almond milk, chickpea flour, cornstarch, nutritional yeast, Kala Namak salt, and turmeric.
Add the green onions. Place one sheet of rice paper on a non-stick skillet. Add the saté (or oil) and the chopped green onions. Stir to combine and turn on the heat to medium.
Add the vegan egg. Pour in about 3 tablespoons of the vegan egg on the rice paper sheet and use a spoon to quickly spread it into an even layer all over the rice paper. You want to mix it with the saté and green onions.
Add the remaining topping and cook. Add half of the chopped vegan sausage, corn kernels, and fried shallots. Cook on medium-high heat for another 3-5 minutes or until the vegan egg has set and the rice paper becomes crispy.
Garnish. Drizzle with sweet chili sauce and mayo, and fold the sides to shape it into a long rectangle (alternatively, you can simply fold it in half).
Repeat. Repeat with the remaining rice paper sheet and filling, and enjoy immediately while still warm.
Note: This dish is best served immediately as it will lose its crispiness after a few minutes. It also tastes much better while still warm.