roll sausage, cooked and drained
In a food processor, pulse shrimp a couple of times. Add sausage and remaining ingredients. Pulse till blended well. Add enough soy to moisten but not to a wet mixture. A few heavy shakes usually.
Fill each wonton with about a teaspoon of mixture. Roll up and seal using water to glue edges.
Deep fry in medium low oil till golden (about 1 minute per side) and drain on paper towels. Keep warm till ready to serve.