Preheat a wok of peanut oil for frying. In a separate wok, heat the vegetable oil. When the oil is hot, add the sausage. Stir-fry for 3 minutes. Add the onions and garlic. Cook for 2 minutes. Add the cabbage and the shrimp. Season with 3 tablespoons of the nuoc cham and chili garlic sauce. Stir-fry for 1 minute. Remove from the heat and cool completely. Stir in the green onions.

Combine the bean sprouts, carrots, cilantro and mint and dress lightly with a little nuoc cham.

Spread 2 tablespoons of the shrimp mixture in the bottom quarter of each spring roll wrapper.  Fold two sides of the wrapper toward the center and then roll like a jelly roll, pressing the edges together to seal. Repeat until all 24 rolls are done. Fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels.

Serve with carrot and herb salad and nuoc cham sauce.