Ingredients:

  • 8 oz cream cheese, softened
  • 8 oz imitation crab meat, finely minced
  • 1/4 cup green onions, thinly sliced
  • 1 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp sugar
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 45 wonton wrappers
  • 2 tbsp water
  • 3 cups vegetable oil
  • 1/2 cup Thai sweet chili sauce
  • 1 tsp rice vinegar
  • 1/2 tsp sriracha
  • 1 tsp fresh lime juice

Instructions:

  1. In a large mixing bowl, combine softened cream cheese, minced crab, green onions, Worcestershire sauce, garlic powder, sugar, salt, and white pepper. Stir vigorously until the mixture is a uniform, velvety paste.
  2. Lay a wonton wrapper on a flat surface and place 1 rounded tablespoon of filling in the center.
  3. Dip a finger in water and trace the edges of the wrapper. Fold into a triangle, pressing firmly to remove air, then fold the corners inward to create a purse shape and pinch the top tightly to seal.
  4. Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  5. Carefully drop the rangoons into the oil and fry until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. In a small saucepan or bowl, whisk together the Thai sweet chili sauce, rice vinegar, sriracha, and fresh lime juice to create the dipping sauce.