HECO Spring rolls are served with a sauce of hoisin and peanuts.

Beach brunch
fare featured

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"The Electric Kitchen" airing in the second half of March features "Brunch on the Beach" recipes by Mike Wong of Duke's Canoe Club Waikiki.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from the show. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Chicken Spring Rolls

1 pound boneless/skinless chicken thighs
3/4 cup water
1/4 cup nam pla (Thai fish sauce)
1/4 cup brown sugar
1 teaspoon minced garlic
1 teaspoon lime juice
1 teaspoon rice vinegar
1 teaspoon shredded ginger
1/4 teaspoon black pepper
1/8 teaspoon minced jalapeño pepper
5 tablespoons canola oil
2 teaspoons sesame oil
1 cup shredded Napa cabbage
1/2 cup sliced onion
1/2 cup slivered carrots
2 tablespoons chopped cilantro
8 spring roll wrappers
Vegetable oil for deep frying
>> Hoisin-Peanut Sauce:
1/2 cup hoisin sauce
1/4 cup water
1/4 cup rice wine vinegar
2 tablespoons minced onion
1/2 teaspoon sambal oelek (chili condiment)
2 tablespoons diced roasted peanuts

Cut chicken into 1/2-inch strips. Combine water, fish sauce, brown sugar, garlic, lime juice, rice vinegar, ginger, black pepper, jalapeño and 2 tablespoons of the canola oil.

Heat sesame oil in a skillet. Sauté chicken with fish sauce mixture for 5 minutes; remove and set aside. Heat remaining 3 tablespoons canola oil; stir-fry vegetables. Add chicken mixture and mix well; cool.

Place a portion of chicken mixture on each wrapper; roll tightly and seal with water.

In a skillet, heat oil to 375 degrees. Fry rolls until golden brown; drain. Makes 8 rolls.

To make sauce: Combine hoisin, water, vinegar and onion in a pan. Bring to a boil; lower heat and simmer 5 to 7 minutes. Add sambal; cool. Stir in peanuts. Makes about 1 cup.

Nutritional information unavailable.

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