In a medium mixing bowl, combine the softened cream cheese, raspberry preserves, and vanilla extract. Whisk until smooth and fully incorporated.

Lay out 6 wonton wrappers at a time on a clean, dry work surface.

Place approximately 2 teaspoons of the raspberry cream cheese mixture into the center of each wrapper.

Using a pastry brush or fingertip, apply the egg wash to the outer edges of the wrapper.

Fold the wrapper diagonally to create a triangle, pressing firmly along the edges to remove air and create a tight seal.

Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C).

Carefully drop 4-5 wontons into the hot oil. Fry for 1 to 2 minutes, turning once, until the shells are golden brown and blistered.

Use a slotted spoon to remove the wontons and drain them on a wire rack set over paper towels.

Dust with powdered sugar while still warm and serve immediately.