In a small saucepan, add raspberries, lemon juice, and sugar.

Hear over medium heat until sauce begins to form, stirring frequently.

In a small bowl, mix cornstarch and water together, then add to raspberries. Stir until thickened then remove from heat and let cool.

In a small bowl, beat cream cheese and sugar together until smooth and creamy.

Place a few wonton wrappers on a clean surface and add a spoonful of cream cheese mixture to the center of each wrapper followed by a spoonful of raspberry mixture.

Dip finger into water and lightly moisten all of the edges of the wrapper to help seal the wontons.

Grab all four corners and pull them up and closed. Make sure to remove most of the air before sealing.

In a large frying pan, heat oil over medium heat. Add 5-6 wontons at a time and fry until golden brown on all sides, approximately 4-5 minutes. Make sure not to overcrowd the pan so the temperature of the oil stays the same.

Once the wontons are golden brown, remove from the pan with a slotted spoon and place on a plate lined with pepper towels to absorb any excess oil.

Dust with powdered sugar, if desired.