1.Heat oil in medium frying pan, add onion and garlic; cook, stirring, until onion softens. Combine onion mixture in medium bowl with pork, rice, nuts, rind and mint; season.
2.Rinse, drain and dry vine leaves. Place a vine leaf, smooth side down, on bench. Place heaped teaspoons of filling across the base of each vine leaf, fold base and sides over filling; roll up to enclose filling.
3.Line large heavy-based saucepan with 5 vine leaves; place rolls, close together, seam-side down, on leaves.
4.Add stock and juice to pan; cover with remaining vine leaves. Place a plate on top of the leaves to keep rolls immersed in liquid. Bring to the boil; reduce heat, simmer 45 minutes. Remove from heat; cool.