Portion salmon fillet into 100 g pieces and place in a sufficiently large bowl. Pour the soy sauce over it. Chop half of the lemongrass very finely and sprinkle over the salmon. Marinate the salmon for about 15 minutes. Cut the remaining lemongrass as long narrow ribbons.
Now remove the salmon from the marinade and pat dry. Separate 4 cookie sheets and place a wan tan sheet in the center of each. Spread a little chicken chili sauce evenly on each wan tan sheet. Now place the salmon on top of the sauce. Gather edges of the dough upward and gift wrap with the lemongrass ribbons. Up to this point you can prepare the dish.
Just before serving, place the parcels on a baking sheet with parchment paper in a 220 °C oven for 3 min. In the meantime, remove the peel from the mango and cut it into narrow strips. Add bean sprouts and frisée. Add 2 tbsp of the salmon marinade and 1 tbsp of chicken chili sauce. Mix and arrange as a bed on plates. Place the packet on top and bring to the table.