Wonton Crisp with Cucumber Tobiko Caviar

Name: Wonton Crisp with Cucumber Tobiko Caviar
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