Green Thai Chicken, Cashew and Bean Sprout Spring Rolls

Not long ago I made a heap of Thai Green Curry paste and almost everything I have cooked since has been with it. I love having a surplus of stuff because it makes you think of ways to use it. We had prawn and avo manwhiches today with Thai green mayo for example. Anywho, this recipe was really easy. Having never made spring rolls I was expecting it to be fiddly but it was really simple. Heaps of room to move in this recipe too. I used 50/50 oil here as I didn't want the peanut flavour to dominate.

500 gms chicken mince
2 tbs Thai green curry paste
1 carrot grated
1/2 a capsicum in halved matchsticks
1 handful bean sprouts
1 handful mint chopped
2 handfuls cashews chopped
Rind of half a lemon
1 tbs kecap manis
1 handful snow peas in matchsticks
10 or water chestnuts chopped
10 or so spring roll sheets
500 ml peanut oil
500 ml light olive oil

Combine all ingredients (except the oils and spring roll sheets) in a large bowl. Lay 1 sheet of spring roll wrapper down with a corner pointing toward you, spoon in 2 tbs of the mixture into the middle and form a log. Roll up the spring roll, folding in the side as you go, sealing with a dab of water at the end. Place on a clean tray and cover. Repeat until finished. (Each time cover the remaining spring roll sheets with some moist kitchen paper to stop it from drying out, refreeze whatever is left over). Place in the fridge covered until ready.
Heat the oils in a medium saucepan until a small piece of bread fries golden in 30 seconds. Place the spring rolls in in batches and cook until golden.
I served this on coconut rice with fried shallots, more kecap manis and some sriracha (a hot chilli sauce). Unreal.