In a medium size saucepan, whisk together the sugar and corn starch. Add water and combine well. Bring mixture to a boil, stirring frequently.

Stir in the raspberries. Reduce heat to a simmer and cook until mixture becomes thickened. stirring constantly. (About 5-7 minutes). Remove from the heat and allow to cool.

Using a hand mixer, beat together the cream cheese and almond extract until smooth.

Place an egg roll wrapper, in a diamond shape, onto a flat work surface. Place a heaping tablespoon of the cream cheese mixture towards lower part of wrapper. Gently spread it into an oval shape area. Carefully spoon a heaping teaspoon of the raspberry sauce over the cream cheese. Moisten edges of wrapper with water. Fold up bottom half, over the filling, and tightly fold in sides. Gently roll, then seal.

Heat oil in a skillet or pan to 350 degrees F. Fry about 2-3 of the egg rolls at a time, until golden brown. Transfer to a paper towel lined plate to drain any grease.

Transfer to a serving plate and sprinkle with confectioner sugar. Serve remaining raspberry sauce on the side for dipping.