Heat the sesame oil in a large frying pan and sauté the chicken, spring onion and mushrooms for 6-8 minutes until the chicken is completely cooked and the juices run clear when a skewer is inserted. Add the soy sauce, white wine vinegar, sugar and pepper, stir well and set to one side.
Heat the vegetable oil in a large heavy-based saucepan to 180°C.
Lay the damp filo pastry 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 lined baking tray and deep-fry in batches for 4-5 minutes until golden and crispy. Drain on kitchen paper. Arrange a mixture of the herbs in serving bowls and top with the nems.
*This recipe is very indulgent so shouldn't be eaten too often. But it's perfect for those special occasions.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.