Wash, chop and prep all your veggies/filling ingredients. Fill a medium to large shallow dish or bowl (I actually used a 9-inch cake pan for this and it was perfect) with cold water.
Place one rice paper wrap in the dish of water and let it sit for 30-60 seconds, until it softens. Remove from water, pat dry on a dish towel and place on a large plate or cutting board.
Fill the wrap starting with a romaine leaf followed by the bean sprouts, sliced veggies, and then sprinkle on the cabbage, edamame, and mint. Start to roll the rice paper wrap over from one end, fold in the sides and then finishing rolling the wrap. Slice the wrap in half and set aside.
Repeat for the remaining rice paper wraps. For the peanut dipping sauce, combine all sauce ingredients in a small bowl and whisk together until smooth and creamy. Serve immediately or store in the fridge. Enjoy!