Step: 1/9

Wash and finely dice the spring onions, reserving 4 long, narrow strips.

Step: 2/9

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.

Step: 3/9

Juice the lime. For the dressing, mix together the lime juice, mustard and mango juice and season with salt and pepper.

Step: 4/9

Wash the rice paper sheets, one by one, in water.

Step: 5/9

Peel the carrots, clean the celery and cut both into fine julienned strips.

Step: 6/9

Put a piece of salmon on each rice paper sheet and fold up the dough to form a small parcel.

Step: 7/9

Tie each parcel with a strip of spring onion.

Step: 8/9

Place the parcels in a steamer and cook for 12-15 minutes.

Step: 9/9

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.