Recipes Pork & Shrimp Rice Paper Rolls Walt Disney World Swan and Dolphin


1 lb. pork tenderloin (cleaned / fat removed)
8 oz. medium shrimp (boiled, cut in half lengthwise, no tail)
2 Tbsp. Vietnamese fish sauce
1 ea. shallot (finely chopped)
1 Tbsp. sugar
1/4 Tbsp. black pepper
8 oz. fine rice vermicelli noodles/sticks
12 ea. rice paper wrappers, round
1 ea. cucumber, 3 inch sticks, no seeds
1 med. carrot (peeled, thinly julienne)
1 head leaf lettuce, thinly shredded
2 bunches Thai basil leaves
1 bunch garlic chives
1 bunch cilantro, leaves


Mix the fish sauce, shallots, sugar and pepper. Coat the trimmed pork with the marinade and cover with plastic wrap. Marinate the pork, turning occasionally, for several hours or overnight. Grill or boil the pork until it is fully cooked. After the pork has been cooled, slice into 1/8" slices and hold for assembly. Soak rice noodles in hot water until tender, then place in ice cold water. Drain noodles.

To assemble the rice paper roll (one at a time), dip the rice paper wrapper into warm water until it becomes soft. Place the wrapper on a clean cutting board, then lay two halves of shrimp in the center of the wrapper. Followed on top with the rice noodles, carrots, cucumber stick, thai basil, garlic chives, cilantro leaves and 2 slices of pork. Pull the bottom of the wrapper on top of the ingredients and fold the sides of the wrapper inward. Roll the wrapper over towards the top as tightly as possible so it does not tear. Set rolls on a plate with damp paper towels on the bottom and top to prevent drying out. Serve immediately.

Ingredients for Peanut Sauce

1 cup roasted, chopped peanuts
2 ea. garlic cloves, minced
1 Tbsp. peanut oil
1 Tbsp. tomato paste
8 oz. chicken stock
1 tsp. sugar
3 Tbsp. peanut butter
2 oz. hoisin sauce


Heat oil in a pot and add garlic, then tomato paste and cook for a minute or two on medium-high heat. Add the remaining ingredients, bring to a boil while whisking to combine. Reduce the heat to a simmer and cook for a few minutes. Remove from heat and allow sauce to cool down. Serve the peanut sauce on the side with toasted chopped peanuts sprinkled on top as a dipping sauce for the rice paper rolls.