Makes about 60
1-lb ready made wonton wrappers
8-oz pitted dates, finely chopped
1/2 C roasted walnuts, finely chopped
2 t grated fresh orange rind
1-2 T orange juice
3 C canola oil
To make the filling:
Combine dates, walnuts and orange rind.
Knead the mixture with your fingers until it can be gathered into a ball. If it is too dry, add a tsp of orange juice at a time.
Roll tablespoons of mixture into cylinders about 1″ x 1/2″.
Place a cylinder diagonally across each wrapper, just below the center. Moisten the upper and lower points of the wrapper with a finger dipped in water.
Roll the wrapper over the cylinder to form a tube.
Dip the tips of your index fingers with water and moisten the inside of the ends of the tubes, then give the ends a twist (will look like a wrapped piece of tootsie roll) to seal the ends. Very important that the ends are sealed so that oil will not get into the filling when you fry the wontons.
Pour oil into a medium saucepan.
Heat oil on medium, until it reaches 375 deg on a deep frying thermometer. (I don’t own such a thermometer – I test by dipping the end of a wonton into the oil).
Deep fry the wontons 6-8 at a time (depending on the size of your saucepan) for 2-3 mins or until they are golden brown. Transfer the wontons to paper towels on a plate to drain and cool.
Sprinkle with confectioners’ sugar before serving.
When totally cool, can store in an airtight container lined with paper towels to serve the next day.
Can serve as a snack or dessert as is, or it is delicious and adds pizzazz served with vanilla ice cream or orange sherbet or mango sorbet.