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.