Heat the olive oil in a large high sided skillet over medium-high heat.
Add the ground sausage to the skillet and cook until the meat is completely browned.
Mix the minced garlic into the meat, and sauté for an additional 30 seconds.
Pour the coleslaw mix into the skillet, and stir to combine well.
Cook the mixture down over medium heat until the vegetables begin to soften to your liking.
Mix in the soy sauce, ginger paste, rice cooking wine, Worcestershire sauce, and salt & pepper to taste. Cook for an additional 5 minutes.
Remove the skillet from the heat and garnish with the nuts and chopped green onions if desired.
About 4 cups of shredded cabbage can be used in place of the coleslaw mix.The nuts add in crunch that's missing without the wrapper but adding them in is completely optional. If you have a nut allergy, sunflower seeds or sesame seeds are a good alternative.