Add water to a medium non-stick saucepan, and add Bragg's Liquid Aminos, nutritional yeast flakes, Italian seasoning, onion powder, garlic powder, fennel seeds, sage, salt, cumin, cayenne pepper, salt, allspice, aniseed, maple syrup, and sesame oil. Bring to a boil.

Stir in walnuts, oat flour and rolled oats, reduce heat and continue to stir to fully combine. Stir until oatmeal begins to soften, after about 2-3 minutes.

Remove from the heat and allow to cool until you are able to handle with your hands. Roll mixture into sausage logs, and set aside on parchment paper or a ceramic plate.

Dip each rice paper in a bowl of warm water until soft, being careful not to soak too long because it will start to tear.

Fold the soaked rice paper over the sausage, twisting both ends and folding them under. Repeat until all mixture is used up.

Heat oil in a large skillet on medium high heat. Add sausages and cook until golden brown, turn on sides to make sure sausage is cooked evenly, about 8-10 minutes.

You can also sauté slices of onions to serve with your sausages.