Inside a mixing bowl, mix together the Chicken Breast (500 gram), Scallion (4), Fresh Parsley (2 teaspoon), Sweet Chili Sauce (2 tablespoon), Salt and Pepper (to taste). Set aside for later use.
Cut each Puff Pastry (3) in halves. Put the chicken mixture on one side of the halved pastry. Brush the opposite edge with the Egg (1), and roll the pastry up. Continue with the remaining sheets.
Cut your rolls into the sizes that you want. Transfer to a baking tray and bake inside a preheated oven at 220 degrees C (425 degrees F) for about 20 minutes.