In a small saucepan over medium heat, combine the sugar, water and chili and warm, stirring occasionally, until the sugar dissolves. Remove from the heat and stir in the remaining ingredients. Let cool and divide among 4 small bowls.
Prepare the rolls:
In a medium bowl, combine the pomelo segments, coconut, peanuts, shallot, basil and mint. Soak a rice paper in lukewarm water until soft and then lay out on a damp kitchen towel. Top with a lettuce leaf and one-eighth of the pomelo mixture. Roll up the rice paper like a burrito or gather up the edges to form a pouch. Tie with a chive stem. Repeat to make 8 rolls and serve with the dipping sauce.
