Prepare Salsa; set aside and keep warm. Brown sausage in small skillet over medium-high heat 6 to 8 minutes, stirring to separate meat. Drain off drippings.

Combine sausage, cheese, chilies and onion in medium bowl. Spoon 1 round teaspoon sausage mixture near 1 corner of wonton wrapper. Brush opposite corner with water. Fold corner over filling; roll into cylinder.

Moisten ends of roll with water. Bring ends together to make a "bundle," overlapping ends slightly; firmly press to seal. Repeat with remaining filling and wonton wrappers.

Heat oil in heavy 3-quart saucepan over medium heat until deep-fat thermometer registers 365°F. Fry bundles, a few at a time, about 1-1/2 minutes or until golden. Adjust heat to maintain temperature. (Allow oil to return to 365°F between batches.) Drain on paper towels. Serve with Salsa.

Combine tomatoes with juice and oil in food processor; process until chopped. Pour into 1-quart saucepan. Stir in green onion and garlic. Bring to a boil over medium heat. Cook, uncovered, 5 minutes. Remove from heat. Stir in cilantro.