SAUCE: Combine water, stock cube, honey, juice and rind, and soy sauce in a pan. Simmer until half the liquid evaporates. Remove from heat and strain; add coriander. Cover and let it out to chill.

FILLING: Slice all veggies and the carrots into Julienne strips, add capsicum, zucchini and spring onions with the minced chicken fillets.

Soak each lumpia/rice paper sheet in warm water for 1min until soft, then drain; place on a cloth. Put a little of the vegetable mixture on each sheet. Fold in ends and roll up. Place in a single layer in a steamer. Or deep fry - optional. Cover and cook over simmering water for 5-7mins, or until heated through. If deep fried, on high heat, dip the spring rolls for 2mins and let it out to chill.

Serve with sauce; garnish with spring onions and rough capsicum if desired.

Note: Prepare rolls 2hrs, at least, ahead and keep refrigerated. Cook just before serving so it's nice and crisp!