Heat the sesame oil in a large frying pan and sauté the chicken, spring onion and bamboo shoots for 6-8 minutes until the chicken is cooked through with no pink showing. Add the soy sauce, sherry vinegar, sugar and pepper, stir well and set to one side.
Pre-heat the oven to 220°C.
Lay the damp rice paper wrappers on a flat surface. Brush the edges with the beaten egg and spoon tablespoons of the filling neatly towards the base of the wrapper. Fold the ends in neatly and roll up into a finger.
Arrange on a greased and lined baking tray and brush the nems with the sunflower oil all over. Bake for 20-22 minutes until golden and crispy (or according to instructions on 'Jus Rol' packet). Arrange on serving plates before eating.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.