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1
In a large skillet, heat 1 tablespoon of the oil just until smoking.
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2
Season the chicken on both sides with salt and pepper and cook over moderately high heat until browned, about 4 minutes.
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3
Turn and sear until just cooked through, 2 to 3 minutes.
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4
Transfer to a work surface and cut the chicken across the grain into thin strips.
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5
Heat the remaining 1 tablespoon of oil in the skillet.
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6
Add the mushrooms and cook over moderately high heat, stirring occasionally, until tender and browned around the edges, about 7 minutes.
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7
Add the shallots and cook, stirring, until tender, about 3 minutes.
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8
Add the sherry, sage and thyme and cook, scraping up any browned bits, until the liquid has evaporated.
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9
Season the mushrooms with salt and pepper and transfer to a bowl.
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10
Add the chicken and Brie and stir until the Brie has melted.
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11
Lay a sheet of phyllo on a work surface with a long edge toward you.
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12
Brush the phyllo with melted butter and top with a second phyllo sheet.
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13
Cut the sheets in half lengthwise.
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14
Spoon 1/4 cup of the filling along the short edge of one phyllo rectangle.
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15
Shape the filling into a 6-inch log and roll up one complete turn.
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16
Fold in the sides and continue rolling to form a tight cylinder.
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17
Fill and roll the second phyllo half.
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18
Brush the rolls with butter and transfer to a baking sheet.
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19
Repeat with the remaining phyllo and filling.
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20
Refrigerate the rolls until chilled.
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21
Preheat the oven to 375.
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22
Bake the phyllo rolls in the upper third of the oven for about 30 minutes, or until golden brown and heated through.
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23
Let cool, then transfer to a cutting board.
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24
Cut each roll in half and then in half again diagonally.
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25
Set the spring rolls upright on a tray and serve immediately.
