Nutella Wontons with Raspberry Sauce

Okay, let me just start off by saying this... I LOVE Nutella. I am addicted to this chocolate-hazelnut spread. Lol! My friend, Val, has the same addiction. About five years ago, we were at her house and craving something with Nutella in it, so we made these deep fried goodies. I also whipped up a quick raspberry sauce to dip them in. They aren't too difficult to make and they are to die for! Enjoy. =)

Nutella Wontons
Ingredients
16 wonton wrappers (you can find these in the produce section)
1 egg, beaten
1 cup Nutella (chocolate-hazelnut spread)
Vegetable Oil, for frying
Powdered Sugar, for dusting

Directions
1. Line a baking sheet with foil. Take 1 wonton wrapper and brush the edges lightly with the beaten egg.
2. Spoon 1 tablespoon of Nutella into the center of the wonton wrapper. Fold the wrapper diagonally in half over the filling and press the edges of the wrapper to seal.
3. Place the wonton on the lined baking sheet. Repeat with the remaining wonton wrappers, egg and Nutella.
4. Preheat oven to 200 degrees. Add enough oil to a heavy, large frying pan to reach a depth of 2 inches, heat the oil over medium heat. If you have a deep fryer, heat it to 350 degrees.
5.Working in batches, carefully add the wontons to the hot oil and cook until they are golden brown, about 45 seconds per side.
6. Using a slotted spoon, transfer the wontons to a plate lined with paper towels to drain. Then, transfer the wontons to the lined baking sheet and keep them warm in the oven while frying the remaining wontons.
7. Once all of the wontons are fried, dust them with powdered sugar and serve with raspberry sauce (recipe to follow)
These wontons can be made a day ahead. Cool them completely, cover and refrigerate. Before serving, place them on a baking sheet and re-warm in a preheated 375 degree oven for about 7 minutes.


Raspberry Sauce
Ingredients
1 half-pint package fresh raspberries
1/2 cup granulated sugar
1/4 cup water
1 cup (12 ounces) seedless raspberry jam

Directions
Place the package of raspberries, granulated sugar and water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. Pour the cooked raspberries and jam into a food processor, fitted with the steal blade and process until smooth. Chill.