Wonton Crisp with Cucumber Tobiko Caviar Recipe | Robert Irvine | Food Network

Ingredients

• 3 to 4 liters canola, as needed for deep-frying
• 12 (3-inch) square wonton skins cut in 1/2 on the diagonal with a pizza cutter into 24 triangles
• 1 English cucumber, peeled and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
• 2 vine ripened tomatoes, seeds removed and cut brunoise (julienne then cut crosswise into 1/16th-inch cubes)
• 1 tablespoon mayonnaise
• Salt and freshly ground black pepper
• 2 tablespoons tobiko (green and orange caviar)
• 24 very small parsley sprigs