Preparation
Wash and finely dice the spring onions, reserving 4 long, narrow strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_1_M.jpg)
Cut the salmon into 4 pieces as square as possible. Halve the lime. Scatter the salmon with the spring onions and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_2_M.jpg)
Juice the lime. For the dressing, mix together the lime juice, mustard and mango juice and season with salt and pepper.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_3_M.jpg)
Wash the rice paper sheets, one by one, in water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_4_M.jpg)
Peel the carrots, clean the celery and cut both into fine julienned strips.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_5_M.jpg)
Put a piece of salmon on each rice paper sheet and fold up the dough to form a small parcel.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_6_M.jpg)
Tie each parcel with a strip of spring onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_7_M.jpg)
Place the parcels in a steamer and cook for 12-15 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_8_M.jpg)
Meanwhile, saute the vegetables in hot oil and cook for 5 minutes, stirring, until tender but not soft. Season with salt and pepper. Serve the fish parcels on the vegetables and drizzle with the dressing. Serve with soy sauce for dipping.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000293/000293_step_9_M.jpg)