Before starting, make sure you have all of your toppings ready.
Prepare the batter: in a small bowl, whisk together the almond milk, chickpea flour, cornstarch, nutritional yeast, kala namak salt, and turmeric.
Place one sheet of rice paper on a non-stick skillet. Add 1 teaspoon of saté and 2 tablespoons of chopped green onions. Turn on the heat to medium.
Pour in about 3 tablespoons of the chickpea batter on the rice paper sheet and use a spoon to quickly spread it into an even layer all over the rice paper. The batter will mix with the saté and green onions.
Quickly top with half of the chopped vegan sausage, corn kernels, and fried shallots. Cook on medium-high heat for another 3-5 minutes or until the batter has set and the rice paper becomes crispy.
Drizzle with sweet chili sauce and mayo, and fold the sides to shape it into a long rectangle. Repeat with the remaining rice paper sheet and filling and enjoy warm as a savory snack or appetizer! This is best served immediately.