Chop up the veggies. Spread the veg and beans on a baking sheet. Melt the butter, stir in the powder with a few pinches of salt, toss the veggies in the butter mixture. Roast at 500 for about 15-20 minutes stirring occasionally. Allow to fully cool before wrapping with rice paper. Serve with a dipping sauce of yogurt, mint, basil, garlic, lime, and salt.