Heat 1 Tbsp. oil in small skillet on medium-high. Add garlic; cook 1 minute or until just brown.
Shred cabbage, carrots and green onions into food processor work bowl using the Shredding Disk. Stir in cilantro.
Transfer mixture to a large mixing bowl; add shrimp, garlic, soy sauce, salt and pepper. Toss to combine.
To assemble, follow directions on spring roll package for soaking and filling wrappers.
Place half of a romaine leaf on each wrapper; top with 3 Tbsp. filling. Roll up burrito style, folding in sides of wrapper as you roll. Repeat for each spring roll. Refrigerate.
Mix all sauce ingredients in medium bowl until sugar and honey are dissolved. Refrigerate until ready to serve.
Chop 1/4 c. Spanish peanuts until fine, pulsing about 10 times in the Mini Chopper. Add ground peanuts to dipping sauce for that traditional peanut flavor.