Preheat oven to 200C. Line an oven tray with baking paper.
Place spring onion, garlic, ginger, chilli, lemon, coriander, salt, pepper and chicken mince in a large bowl. Combine really well using a fork or your hands
Lay puff pastry sheets out on a lightly floured bench. Divide mixture between the four pieces and spread in a line at one end.
Brush edges of pastry with water. Roll each piece to shape a log. Cut off any excess pastry. Place rolls on to baking sheet. Refrigerate until needed.
Slice rolls every 1½ cm, part-way through. Brush with egg and sprinkle on poppy seeds. Bake for 25 minutes until golden and puffed.
Finish cutting through when hot. Serve with sweet chilli sauce.