“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.
Ingredients
- 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
Directions
- 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.
