Roll out the Wonton Wrappers dough. Cut it into 4½ to 5-inch squares using a pastry cutter or a butter knife.
Arrange a dough square with a corner facing you. Place about a tablespoon of Guacamole Filling in a line down the center, leaving about an inch of dough on both sides.
Fold the two opposite corners over the filling so they barely touch each other.
Fold up one remaining corner to form an open envelope. Dip your finger in water and lightly dab the dough, pressing the three corners together in the center.
Lightly dab the remaining corner. Then gently but firmly roll the envelope up onto itself so that the flap encases the roll and seals itself.
Fill a saucepan with 2 inches (or more) of high-heat cooking oil. Heat to 350°F and gently fry 2 to 3 egg rolls at a time, turning to cook both sides until they’re lightly browned. Remove with a slotted spoon or skimmer.