To make the stuffing, mix the spring onion, tomatoes, mint, parsley, lemon juice, olive oil and rice together in a bowl. Season with salt and pepper to taste.

On a clean surface, place the vine leaf flat and add 1 tsp. of stuffing to the center of the leaf. Fold the edges over like a spring roll and roll tight. Repeat process until stuffing is used.

If vine leaves are too large, cut in half. Save any liquid from stuffing.

In a pot of simmering water, carefully place the stuffed grape leaves one at a time. Add the reserved juices from the stuffing and enough water to just cover the leaves. Place on medium heat and cook until the liquid is totally absorbed, about two hours. Cover with two ceramic plates, which will keep the vine leaves intact while cooking.

Cool at room temperature, then refrigerate. Serve cold.