Bringing the Disney Magic to Isolation

“Mom, can we go to Disney World?

“No baby, remember? We can’t go on any trips for a while because of the virus.”

Thoughtful pause. “That’s okay. We’ll go to Disney World tomorrow.”

Okay, so maybe I should spend some of this time at home working on the concept of measures of time with my daughter.

But also, maybe I can find a way to make a confusing time a little more normal for her.

We can’t go to the magic? That’s fine. Break out the pixie dust, we’re bringing the magic to us.

Pick your favorite movie on Disney+ and create a dinner themed around it. “Princess and the Frog” is an easy candidate here. A pot of gumbo with beignets for dessert! Or how about spaghetti and meatballs, followed by a showing of “Lady and the Tramp”?

We’ve also been experimenting with cooking some of our favorite Disney treats at home. A quick Google search will give you tons of options – everything from “The Gray Stuff” to Mickey Pretzels.

One of our favorite park snacks is the cheeseburger spring rolls (when this is all over, you can find them at a snack cart in Adventureland). So after some searching and experimenting, we finally came up with a copycat recipe that reminds us of when we could grab a quick treat before using our Fast Pass for Pirates of the Caribbean.


  • Egg roll wrappers
  • 1 pound ground beef
  • 1/2 onion, diced
  • 4 ounces Velveeta
  • 1/2 cup dill pickles, diced
  • 1 teaspoon yellow mustard
  • Worcestershire sauce
  • 1/2 teaspoon salt
  • Vegetable oil for frying


  • Cook the ground beef and onion together over medium-high heat, until the meat is cooked all the way through. Drain, and return to pan.
  • Add the Velveeta, and stir until the cheese is melted, and everything is combined.
  • Transfer it to a bowl, and add the pickles, mustard, and a few shakes of Worcestershire. Add salt a little at a time, tasting as you go until it’s properly seasoned.
  • Place an egg roll wrapper on the work surface with a corner facing towards you. Put about 1/4 cup of filling in the center of the wrapper, and fold the top corner down over the filling. Tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. Moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out.
  • Heat your oil to 375 degrees. Working in small batches, cook your egg rolls for 4-5 minutes, flipping them about halfway through, until they’re golden brown.
  • Let them cool off for a few minutes, and enjoy!

My next mission? A Dole Whip dupe that really hits the spot. 

Caitlin Jacob
Caitlin made her way to Lafayette more than a decade ago, after growing up in North Carolina and then graduating from the University of Georgia. Since then, she married the man who introduced her to Cajun country, and they welcomed their now 5 year old daughter into the world. She spends her days working in marketing, telling stories using her bag of digital tricks. When she’s not working or wrangling her tiny human, she can be found running (slowly), testing new baking recipes (ask about her almond poppyseed bread), or wielding a glue gun for her latest craft project.


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