Heat 2 tablesoons of the oil in a frying pan and sauté the shallots and garlic for 5 minutes, or until softened. Stir in the dates, water chestnuts, spinach and turkey and cook for a few minutes to warm through. Add the vinegar and season with salt and pepper.
Spoon half a tablespoon of the mixture into a wonton wrapper and repeat until all of the mixture is used up. For each wonton, brush the edges of the wrapper with egg white, fold over, pinch the edges together and pleat with a fork to seal.
Heat the remaining oil in a deep saucepan until hot. Place the wontons one by one into the hot oil and cook on one side until golden-brown. Turn the wontons over and cook on the other side. Remove with a slotted spoon and drain on kitchen paper.
To make the dressing, mix all the ingredients together in a bowl.
Serve the wontons with the dressing, spring onions and coriander leaves in bowls on the side.