Magic Carpet Egg Rolls
This recipe is our rendition of the Buffalo Chicken Egg Rolls from the Cart in Adventureland across from The Magic Carpets of Aladdin
In honor of the release of the Live Action Aladdin on May 24th, we decided to share a recipe we created that reminds us of the awesome spring rolls in Adventureland!
We are calling them Magic Carpet Egg Rolls. It seemed only fitting to give them a name that went with the movie theme!
Juli tried these on her trip to Disney World in February 2019. They were not as spicy as she would have liked, but you know how we are with spicy things! (The spicier, the better!) They may have been plenty spicy for the other guests that purchased them!
With that said, our take on the egg rolls adds a bit more heat, as well as, a lot more filling!
We thought they would be an excellent way to celebrate the release of Aladdin, because egg rolls look like tiny rolled up carpets!
1 whole rotisserie chicken - meat removed from bone
1 8oz package cream cheese - at room temperature
1 small sweet onion - diced
1/4 cup Frank’s Original Hot Sauce
3 stalks of celery - finely diced
1 package egg roll wrappers
Enough frying oil to cover an egg roll completely (we used corn oil, but sunflower or canola oil work well, too)
2 oz Crumbled Blue Cheese (we recommend St Agur or Roquefort)
1 cup Mayonnaise
2/3 cup Sour Cream
1T Fresh Lemon Juice
11/2 tsp Rice Wine Vinegar
1/2 tsp Coarse Kosher Salt (any salt will do if you don’t have Kosher)
1/3 tsp Sugar
1/3 tsp Worcestershire Sauce
1 Clove Garlic - finely chopped (Juli adds two, but you have to really love garlic to add more than one)
3-4 oz Crumbled Blue Cheese
3 T Fresh Dill - Finely chopped
1 tsp Cracked Black Pepper
***Mise en Place***
Everything in its place. This is a term we learned in culinary school. It is a good thing to keep in mind when making any dish. It basically means that you should have all of your preparations done before you start cooking. Make sure everything is measured out and ready to go. It will make everything so much easier and you won’t feel rushed to get something prepped and accidentally burn something on the stove or in the oven!
Remove the meat from the rotisserie chicken. Once the meat is removed, you can use your hands to break it up into smaller piece. (You can also use two forks if you do not enjoy touching food).
Dice the onion into small pieces. The culinary term we use here is Brunoise. This simply means that we want the pieces to be about 3mm cubes. This will help to spread out the flavor to every bite of egg roll.
Dice the celery into the same brunoise size. The easiest way to do this is to cut smaller lengths of celery, slice those into thin slices, and cut those into small cubes.
Brown the onions in a non stick skillet of your choosing. (Juli used a Copper Chef skillet in the picture, but we much prefer a Le Creuset, if it is available). Once they are a light golden brown but still have a slight crunch, add the cream cheese
Heat the cream cheese and onion mixture on a low heat until the cream cheese is melted.
Add the chicken and stir until mixed throughly.
Once everything is combined, add the Frank’s Original Hot Sauce. We added closer to a half of a cup because we like them spicy. You can ad more than the initial 1/4 cup, just do not add too much or it will get soupy.
Let the mixture cool and add the diced celery.
Stuff the Egg Rolls
Set the egg roll wrapper down with a point facing you.
Add a three Tablespoon scoop of the chicken mixture 1/4 of the way up the egg roll wrapper.
Fold up the point closest to you so that the point touches the the wrapper just on the other side of the mixture.
Fold the corners on the left and right in to just past center on each side,
Wet the edge of the remaining exposed top point.
Roll the egg roll up, starting from the bottom, so it is tightly wrapped. (The wet point will adhere to the rest of the wrapper sealing it.
Repeat these steps until you run out of filling or wrappers.
Cook the Egg Rolls
Heat the oil in a pot with high walls (to help with splattering oil) to **** degrees
Test the oil by placing a small piece of egg roll wrapper in it. The wrapper should bubble and crips up. That is when you know the oil is hot enough.
Add 3-4 egg rolls at a time to the oil.
Cook the egg roll for two minutes or until golden brown. Make sure to flip the egg roll continuously to make sure it browns evenly.
Remove the egg rolls and place them on a drying rack, over a sheet pan, so they do not drip onto your counter.
***Egg rolls can be eaten immediately (careful, the filling will be
extremely hot) or let them cool, store them in the fridge for up
to one week, and heat them up as you wish in an oven
at 350 degrees for 10-15 minutes.***
Blue Cheese Dressing
Combine all of the ingredients from part I
Whisk the ingredients together using a hand mixer, a stand mixer, or an emulsion blender until creamy.
Add the ingredients from part II and stir with a spoon until evenly incorporated.
*Dressing can be served right away, but builds flavor
if it sits in the fridge for 24 hours*
Egg Roll Rolling
Make sure you check out all the other great recipes participating in the celebration of the Live Action Aladdin release! Click the photo below to see the next recipe!