1 (8 oz.) pkg. (1 1/2 c.) finely snipped pitted dates
1/2 c. granulated sugar
1/4 c. water
1/2 c. finely chopped walnuts
2 tbsp. lemon juice or orange juice
1/2 tsp. vanilla
40 wonton skins, or 10 egg roll skins, cut in quarters
Cooking oil for deep-fat frying
Sifted powdered sugar

To prepare the date filling, in small saucepan combine dates, granulated sugar, and water; bring to boil. Cook, stirring constantly, over low heat about 4 minutes or until thickened. Remove from heat; stir in walnuts, lemon or orange juice and vanilla. Cool date filling.

Position skin with one point toward you. Spread 1 teaspoon of filling just off center of skin. Fold bottom point of wonton skin over filling; tuck point under filling. Roll up wonton into log so that filling is completely enclosed; wet point and press to seal. Wet the inside of each end of roll; twist ends to seal. Repeat with remaining skins and filling.

Fry wontons, a few at a time, in deep hot oil (365 degrees) for 1 1/2 to 2 minutes or until golden. Drain on paper toweling. Cool. Dust with powdered sugar. Makes 40.