In a bowl, combine salami, cheese, garlic powder, and oregano; mix lightly.
Place 2 teaspoons cheese mixture in center of each won ton skin.
Wet your finger with water and lightly moisten all four edges of each skin.
Fold in half diagonally to form a triangle, then pinch edges together to seal.
Place filled won ton slightly apart in a baking pan and cover with plastic film while you fill the remaining skins.
At this point you can cover and refrigerate for as long as 8 hours before cooking.
Into a deep pan, pour oil to a depth of about 1 1/2 inches and heat to 350° on a deep-frying thermometer.
Fry 4 to 6 turnovers at a time for 1 minute or until golden.
Remove with a slotted spoon and drain on paper towels.
Keep warm in a 200° oven until all are cooked.