1 (8 oz.) (1 1/3 c.) finely snipped pitted dates
1/3 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 won ton skins or 10 egg roll skins, cut in quarters
Cooking oil for deep fat frying
Sifted powdered sugar

Prepare date filling. In small saucepan combine dates, granulated sugar and water, bring to boil. Cook 4 minutes, stirring constantly, over low 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 won ton skin over filling, tuck point under so filling is completely enclosed, wet point and press to seal. Wet inside of end of roll, twist ends and seal. Repeat with remaining skins and filling.

Fry won ton, 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 and dust with powdered sugar.