Carrot and Chile Rice Paper Rolls
Place the rice paper between 2 damp kitchen towels to moisten.
Rinse carrots and leave some of the green.
Rinse the scallions and slice into 12 cm (approximately 4 3/4 inches), and then slice lengthwise into thin strips.
Rinse, remove seeds and thinly slice the chile,
Cook carrots in boiling salted water until tender, about 7 minutes. Rinse with cold water and drain.
Melt the butter in a skillet. Add the chile and sauté. Stir in the carrot and season with salt.
To assemble, lay two rice paper sheets together, overlapping slightly. Arrange the carrots, chile and scallions in the middle and roll the rice paper up into a roll. Brush the seam with water to seal.