Soak rice paper sheets in cold water for about 10 minutes until they are soft. Halve the lime, squeeze the juice. Wash the herbs, shake dry and chop finely. Wash the salmon, dab dry and remove the bones.
Season with salt, pepper and some lime juice.
Heat butter in a pot. Put salmon into the pot, add approx. 100 ml water and steam covered for approx. 8 minutes. Take out, remove skin and let the fish cool down.
Pluck the fish into small pieces. Add cream cheese and herbs and mix loosely. Season with salt and pepper. Place rice paper on a tea towel and pat dry. Place 1 tsp. chutney and 1 tbsp. salmon mixture on the bottom part of each leaf.
Wrap the sides over the filling and roll up.
Heat a little oil in a frying pan and fry the meat on each side over medium heat for 1-2 minutes, then season with salt and pepper. Keep the finished cutlets warm.