Place a won-ton skin on the table on the diagonal (like a diamond). Spoon 1
heaping teaspoonful of the meat mixture in the lower corner of won-ton skin.
Fold the lower point up over the fililng, the fold the sides in. Moisten the
top corner with a little water and roll the won-ton into a cylinder. Repeat
with remaining meat filling and won-ton skins.
Lower several mini-chimi rolls at a time into the hot oil. Fry for 3-4
minutes, or until golden brown, turning as needed to brown evenly. Drain on
paper towelling. Serve with guacamole and salsa.
