Note that I rolled the blenched noodles and carrot in paper towel to reduce the moisture before adding them to the mix.

To roll them we soak the rice paper sheets in a tray until they are pliable. Add them or by one as you use them because rice sheets fall apart if over soaked.

Don't let the mix be any wider than a Frankfurt, because it's raw and has to cook through before the roll burns.
If you fold the ends in first it helps, and it helps to make the rolls quiet long. They should be water tight as the rice sheet dries out a bit. Don't stack them or they'll stick together.