Spring rolls are traditionally one of many dishes served during Chinese New Year celebrations.

To prepare filling, heat wok or large nonstick skillet on medium-high heat. Add oil, then pork, and stir-fry for 3 to 4 minutes, or until pork is cooked through the center. Add cabbage and stir-fry for 1 to 2 minutes, until tender-crisp. Add bean sprouts, green onions, and soy sauce, and stir-fry for 1 to 2 minutes. Let filling mixture chill in the refrigerator at least 1 hour prior to using. To assemble spring rolls, place about 1/4 cup of the filling diagonally across the center of a spring roll wrapper. Lift the lower triangle of wrapper over the filling. Fold the sides into the center (over the enclosed filling) and brush the remaining exposed edges of the wrapper with beaten egg white. Roll the spring roll toward the corner that has been brushed with egg white to completely enclose the filling (do not wrap too tightly). Make sure it is sealed well. Cover spring rolls with plastic wrap until ready to deep-fry. Fill wok with vegetable oil to a 3-inch center depth. Heat oil to 375° F. Using tongs, lower 3 to 4 spring rolls into the hot oil. Fry for 3 to 4 minutes, or until golden brown and crisp. Drain on a double thickness of paper towels. Repeat with remaining spring rolls. Serve warm with soy sauce or sweet and sour sauce.

Use a candy/deep-fry thermometer to monitor the oil temperature. Always be extremely cautious and careful when deep-frying. The oil is very hot and may occasionally splatter. Use oven mitts to protect your hands and arms. Use food tongs and stand back when lowering food into hot oil. Bamboo/brass skimmers also work very well for lowering food into and out of hot oil. Be prepared with proper utensils and common sense.

What can you do with all the leftover chocolate candy from Valentine's Day? Make these tasty chocolate-rich brownies!

Preheat oven to 350°F. Lightly spray an 8-inch square baking pan with vegetable oil spray. In a small bowl, combine flour, baking powder, and salt; reserve. Heat unsweetened chocolate and butter in the top of a double boiler set over simmering water, or in the microwave (in a microwave-safe bowl) on defrost (for 3 to 5 minutes, checking every minute, stirring occasionally), until mixture is melted, stirring until combined. Be careful not to burn mixture. Stir in reserved flour mixture, sugar, eggs, and vanilla until just combined; do not over-mix or brownies will have a rubbery texture. With a rubber spatula, fold in the chopped semisweet, dark, or milk chocolate and the chopped macadamia nuts. Pour mixture into prepared pan, scraping the bowl with a rubber spatula, and spread mixture evenly in pan. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Place pan on a cooling rack and let brownies cool at least 15 minutes before cutting (if you can wait that long!).

Use any favorite chocolate, candy bar, or leftover Valentine’s Day chocolate in this recipe. For a dramatic dessert presentation, serve brownies with a scoop of French vanilla ice cream and hot fudge drizzled on top.

Chicken Tetrazzini

Serves 8

To recognize heart-healthy dinner alternatives during February (American Heart Month), this is a lower-in-fat version of a popular classic chicken, vegetable, and pasta casserole.

1 tablespoon olive oil

2 zucchini, sliced crosswise

1 cup thinly sliced mushrooms

1/2 red bell pepper, chopped

1/2 medium onion, chopped

2 cloves garlic, minced

3 tablespoons flour

2 cups chicken broth

1/4 cup nonfat sour cream

2 cups cooked chicken, cut in thin strips

1/4 cup grated Parmesan cheese

2 tablespoons dry sherry (optional)

8 ounces pasta, cooked according to package directions

2 tablespoons seasoned dry bread crumbs

Preheat oven to 375° F. Spray a 9 x 13 x 2-inch baking dish lightly with vegetable oil spray; reserve. In a large skillet, heat olive oil over medium-high heat. Add zucchini, mushrooms, red bell pepper, onion, and garlic, and cook for 3 to 4 minutes, or until vegetables are tender, stirring occasionally. Sprinkle flour over vegetables and stir to coat. Add chicken broth (and salt and pepper to taste, if desired) and bring to a simmer over medium-high heat. Cook for 2 to 3 minutes or until mixture thickens, stirring occasionally. Reduce heat to low and spoon some of the warm vegetable mixture into the sour cream, return all to pan along with the cooked chicken strips, Parmesan cheese, and dry sherry. Cook over low heat for 1 to 2 minutes, until mixture is warmed through, stirring occasionally. Layer the pasta and chicken/vegetable sauce alternately in the prepared baking dish, finishing with a layer of sauce on top. Sprinkle bread crumbs over the top and bake the casserole, uncovered, for 20 to 25 minutes, until nice and bubbly!

(Air Date: February 22, 2003)

Spring Rolls

Chicken Tetrazzini