Prepare the vine leaves: If fresh, blanch for 2 minutes and drain. If jarred, rinse thoroughly to remove excess brine.

Make the filling: Sauté the chopped onions in 4 tbsp olive oil until glossy. Add the rice, stir 2–3 minutes, then add spring onions and herbs. Season and remove from heat. The filling should remain half-cooked.

Rolling the dolmades: Place a vine leaf vein-side up. Add 1 tsp filling near the base, fold the sides inward and roll tightly. Repeat until all filling is used.

Cooking: Line the bottom of a pot with a few vine leaves. Arrange the dolmades snugly in layers. Add the remaining olive oil and lemon juice. Pour enough water to barely cover them. Place a plate on top to prevent opening. Simmer on low heat for 45–50 minutes until the rice is tender.

Serving: Let them rest for 20 minutes before serving. Add extra lemon and serve with Greek yogurt on the side (optional, not vegan).