Pour boiling water over shrimps and poach for a few minutes until just cooked through. Remove shrimps from water, pat dry. Transfer to a food chopper/processor and process into small pieces.
In a pan over medium - medium high heat, add 1 teaspoon of oil and toast shrimp pieces for 5-6 minutes, until they are firm to your liking. Add fish sauce, mix well and then transfer to a clean bowl.
Peel and julienne jicama and carrots. In a pan over medium - medium high heat, add 1 teaspoon of oil and saute jicama and carrots. Season with salt to your liking. Saute for about 4-5 minutes or until they are softened enough to lose their raw taste while still crunchy. Transfer to a plate.
Crack eggs into a bowl and beat well. Pour the beaten egg into a pan over medium heat, cook and flip once. Transfer to a clean cutting board. When the egg omelette is cool enough to handle, roll and slice into thin strips.
In a pan over medium heat, add Chinese sausage and cook until it is heated all the way through. Transfer to a cutting board and cut into thin slices on the diagonal. Or you can slice first and cook. Be careful since they can burn.