For the Chili Mayonnaise: In a small bowl, mix together the mayonnaise, chili sauce, lemon juice, fish sauce, garlic, and brown sugar.
For the Vegetable Rolls: In a medium mixing bowl, mix together the red pepper, yellow pepper, carrot, mint, and basil. Add the Chili Mayonnaise and toss well.
Lay a damp kitchen or paper towel on a work surface. Soak a rice paper round in warm water for 20 to 30 seconds until softened. Place the rice paper on the damp towel. Lay a lettuce leaf in the middle of the rice paper and spoon some of the vegetable mixture on top. Place 35g of the cellophane noodles on top of the vegetable mixture. Roll the rice paper around the filling and seal the ends with a little water. Repeat with the remaining ingredients.
Store the finished vegetable rolls in the refrigerator for up to six hours wrapped in damp paper towels.