Instructions

• Place cream cheese in a large bowl and let sit at room temperature until softened.
• Unwrap imitation crab and squeeze out the excess liquid, then shred the pieces into small bits. Finely grate or mince garlic cloves and thinly slice scallions.
• Add soy sauce, granulated sugar, toasted sesame oil, garlic powder, and ground white pepper to the bowl with cream cheese. Mix until combined.
• Fill a small bowl with water. Arrange wonton wrappers in a single layer, leaving a tiny space in between each. Dip a finger into the water and swipe it across the center of each wrapper.
• Folding Option 1: Place 1 tablespoon of crab mixture onto the center of each wrapper stack, spread slightly, dampen edges, fold to form a triangle and pinch to seal.
• Folding Option 2: Place 1 tablespoon of crab mixture in the center, dampen edges, lift corners up and pinch to seal, ensuring all edges are closed.
• Deep Fry: Heat neutral oil in a saucepan over medium heat until 350ºF. Fry 2 to 4 rangoons at a time until golden brown, approximately 2 minutes per side.
• Air Fry: Preheat air fryer to 380ºF, arrange rangoons in a single layer, lightly coat with cooking spray, and air fry for 3 minutes or until golden brown.
• Sprinkle cooked rangoons with kosher salt and serve with sweet chili sauce.