Step 1

Place stock in a saucepan and bring to a simmer. Take 4 large outer leaves and dip into the simmering stock for 30 seconds until softened. Remove the leaves and spread them out flat on a board. Shave off any raised part of the stem along the leaf to flatten it. Set aside.

Step 2

Heat oil in a frypan over medium heat, add remaining leaves and toss until just wilted. Add stock and simmer for 2-3 minutes until tender but still bright. Drain well, squeezing lightly, then cool.

Step 3

Divide leaves into 4 piles. Mould each into a tight ball about 3cm across and place on outer leaves. Starting at stem end, roll up tightly, tucking in sides, to form a spring roll. Enclose each roll tightly in plastic wrap. Refrigerate until needed.

Step 4

For dressing, stir all ingredients in a bowl and season to taste. To serve, unwrap rolls and halve. Divide among plates and top with dressing. Scatter with pine nuts, and garnish with basil and coriander.