Place 1 wonton square on work surface with a corner facing you. Place about 1 tablespoon Guacamole Filling in the center of the square, shaping the filling into a line that runs from one corner to the opposite corner (perpendicular to you). Leave about 1 inch of edge so the wrapper can be folded over the filling and sealed.

Fold the 2 opposite corners in to barely touch one another. Fold up the bottom corner closest to you over the 2 corners that are barely touching. The wrapper will look like an envelope without the flap closed.

Dip a finger in water and wet the remaining flap of dough. Then gently but firmly begin rolling the wrapped filling up so that the flap wraps around the entire roll and seals itself. The filled wrapper should look like a small egg roll. Set aside and fill and wrap the remaining rolls.

Fill a saucepan with at least 2 inches high-heat cooking oil. Heat to medium-high, about 350°F. When oil is hot, gently lay two or three egg rolls in the oil to fry. There should be enough room so egg rolls don’t touch one another.

Fry on both sides, flipping when one side is lightly browned. Remove with a slotted spoon or skimmer and let cool on a wire rack covered with paper towels. Repeat with remaining egg rolls.

Serve within a few hours of frying with salsa, hot mustard, or other sauce or topping of choice.