1. Heat 2 tbsp of vegetable oil in a wok over medium heat and stir fry shallots, ginger, garlic and spring onions until golden brown
2. Dissolve a Knorr Zero Salt Vegetable Cube in hot water. Pour in the stock and bring to a simmer in the wok. Cook the vegetables gently until the stock is reduced to a glaze. Set glaze aside to cool.
3. Soak the rice paper in hot water for a few seconds. Lay on a flat surface and gently place the sliced raw vegetables and top with the shallot and ginger glaze. Add a sprig of coriander in each. Roll gently into 4 spring rolls per person.
4. Garnish the spring rolls with fresh coriander leaves, bean sprouts, sesame seeds and a dash of sesame oil.
5. Serve with Indonesian chilli sauce and a wedge of lime (optional).

Original recipe by chef Sean Gravina.