Preheat oven to 180°C.
Heat the Stork Margarine in a large non-stick frying pan on gentle heat. Add onion and garlic and cook gently until onions are soft but not brown.
Add spring onions and broccoli and sauté gently for a further 2-3 minutes.
Add the rice and stir gently, making sure the rice doesn’t brown.
Bring up the heat, add 15 ml water and Knorr Vegetable Stock Pot and cook for 5-6 minutes.
Remove from heat and stir in the salsa, cheese and sour cream. Leave to cool.
Evenly spread the rice mixture on each tortilla. Roll up and arrange seam side down in medium size baking dish; top with remaining salsa and bake covered with foil for 10 minutes.
Top with remaining cheese, then bake uncovered for 3-4 minutes until cheese is melted.