Make the sauce.  Place 4 cups of fresh raspberries in a small saucepan. Crush the berries with a potato masher or spoon and add the water.  Stir in the sugar and cornstarch and bring to a boil over medium heat, stirring constantly.  Remove from heat and press through a strainer to remove the seeds.  Set the sauce aside.

While the sauce is cooking, make wontons.  Fold the 1/3 cup chopped raspberries into the chocolate-hazelnut spread until combined.  Lay a dumpling wrapper on a clean work surface and brush the edges with egg.   Place 1 scant tablespoon of chocolate-hazelnut raspberry mixture in the center, then fold the wrapper in half over the filling, pressing the edges firmly to seal, being careful not to have any filling in the seal.   Repeat with remaining wrappers and filling.

In a wok or deep skillet, heat 2 to 3 inches of the oil to 350° F.  Deep-fry the wontons until golden brown, 1 to 2 minutes, turning occasionally.  Place on a paper-towel-lined sheet pan to drain.  Transfer to a platter and dust with confectioner's sugar, then drizzle with raspberry sauce.  Garnish with mint leaves and serve immediately.

Servings: 8   -  295 calories per serving