Dim Sum* Night

* As far as I can tell, "Dim Sum" is Chinese for "junk food." But I could be wrong.

LI'L PORKY EGG ROLLS
1 Tbs. vegetable oil
8 oz. ground pork
2 cloves garlic, minced
8 oz. cabbage, shredded
4 tsp. soy sauce
1/2 tsp. sesame oil
a package of egg roll wrappers (you won't use all of them)
oil for deep-frying
plum sauce and/or soy sauce for dipping

Heat the oil in a frying pan and add the ground pork. Break the meat apart and cook it through. Add the garlic and saute 2 minutes. Add the cabbage, soy sauce, and sesame oil, and saute until the cabbage wilts. Remove from heat.
In each egg roll skin, spread about 2 Tbs. of pork mixture along one end. Roll over once and fold up the sides. Roll up completely into a sausage shape, brushing the far edge with water to seal. Set rolls aside for 10 minutes.
Heat oil in a wok until it's almost smoking. Reduce the heat slightly and fry the egg rolls in batches for 3 to 4 minutes. Remove and drain on paper towels. Serve with plum and/or soy sauce.

DEEP-FRIED COCONUT BANANAS
half a batch of coconut crepe batter (left over from yesterday)
1/2 tsp. baking powder
2 ripe bananas, cut diagonally into five chunks each
oil for deep-frying
brown sugar

Whisk baking powder into the crepe batter. Drop in the banana chunks and coat thoroughly. With a large spoon, drop bananas into oil and fry, turning when necessary, until golden-brown. Drain on a wire rack and sprinkle with brown sugar.