3/4 c. canned sweet red bean paste
1/2 c. chopped raisins
1/3 c. coconut
1 tbsp. lemon juice
1 tbsp. water
1 tsp. vanilla
40 wonton skins or 10 egg roll skins, cut in 1/4

For Filling: In a mixing bowl stir together the sweet bean paste, the chopped raisins, the coconut, the lemon juice, the water and the vanilla.

For Each Wonton: Position wonton skin with 1 point towards you. Place about 1 teaspoon of filling just off center of skin. Fold bottom point off wonton skin over filling; tuck point under filling. Roll once to cover filling, leaving 1 inch unrolled at the top of skin. Moisten the right handed corner of the skin with water. Grasp the right and left corners of skin; bring these corners toward you below the filling. Overlap the lefthand corner of the right hand corner; press the wonton skin securely to seal. Repeat to make 40 wontons.

Cooking oil for deep fat frying
Powdered sugar

Fry wontons, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden. Drain on paper toweling. Cool. Dust with powdered sugar.