What do you do with soy sheets?

Soy and all things made with it are major ingredients in a vegetarian diet.  I'm no vegetarian, butI find myself addicted to the soy rolls wrap with mushrooms stuffing that you find at T & T Markets and other Chinese takeout places.  But there are usually only a sprinkling of mushrooms in them and lots of oil on the wrap.  What to do? 

These wraps are usually made with dried been curd sheets that are available from the market freezer.  They need to be softened in water before use and are also vey greasy.  I looked around for an alternative and to my surprise, found these fresh soy sheets in the refrigerator's soy section of some Chinese markets.  This is a large sheet that can be cut into at least 3 squares, six if you want them smaller.

I chopped up some enoki mushrooms and some cremini mushrooms that I have in the house (really, any kind of mushrooms would do, except maybe not the white mushrooms because they get watery when overcooked.  Stir fry the mushroom mixture in oil, salt and pepper to taste, maybe a touch of oyster sauce.  

 Spoon the mixture onto the sheet.  

Fold the sheet over to form a pouch or roll, with the loose side facing down.  

Now to add more flavour (and calories), it is probably good to brush the rolls with sesame oil before browning in the pan. I didn't do it this time but might do it if I'm making this for a party.

Heat up some oil in a pan, lightly brown on both sides and it’s done in no time.  It’s quite crispy and tasty.  Now I can add some green veggies, bring these in to work and just heat them up in the microwave at lunchtime knowing that I’m eating something nutritious.

The easiest way to enjoy these soy sheets though is to cut them up into strips or pieces, throw them into broth, let them soak in the flavour and just eat it with the soup.  It could be one of the ingredients of a seafood hot pot or casserole - adding texture and protein without overwhelming the flavour.