1. Pour oil into a wok to a depth of 2 inches. Heat over medium-high heat until hot but not smoking. Working with a few wrappers at a time, deep-fry until golden brown and crisp, about 30 seconds per side. Drain on paper towels. Combine sauce ingredients in a saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Add cornstarch solution; cook, stirring, until sauce thickens. Set aside. Place whipping cream in a bowl; whip until frothy. Add powdered sugar and vanilla extract; continue whipping until soft peaks form. For each serving, arrange a few pieces of fruit and whipped cream on top of each wonton skin; make 3 layers. Drizzle sauce on top. Garnish with a sprig of mint and serve.