Finely chop imitation crab or break up lump crab meat so there are no large chunks. In a medium bowl, beat the softened cream cheese until smooth. Add chopped crab, sliced green onions, soy sauce, sesame oil, minced garlic, sugar, white pepper and Worcestershire sauce (if using). Mix until evenly combined. Taste and adjust seasoning with a small pinch of salt if desired. The filling should be thick and spreadable; if too loose, chill 10–15 minutes.

Wrappers & Assembly

Prepare wrappers

Set out wonton wrappers on a clean, dry surface or tray, keeping unused wrappers covered with a damp towel so they don't dry out. Keep a small bowl of cold water for sealing.

Fill and fold rangoons

Place about 1 rounded teaspoon (approximately 10–12 grams) of the crab filling in the center of each wonton wrapper. Dip your finger in the cold water and moisten the edges of the wrapper. For classic purse style: bring all four corners up and pinch together at the top to form a small pouch, ensuring there are no large air pockets. For triangle style: fold wrapper over the filling to form a triangle, press edges to seal, then bring two opposite corners together and seal with a dab of water. Press edges firmly to avoid leaks. Place assembled rangoons on a tray lined with parchment and keep covered lightly with a damp towel while you finish the rest.

Frying

Heat oil

Pour oil into a deep pot or heavy-bottomed skillet to a depth of about 2–3 inches (enough to fully submerge rangoons). Heat oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping a small piece of wrapper into the oil — it should sizzle and rise steadily without browning immediately.

Fry rangoons

Working in batches (do not overcrowd), gently lower 6–8 rangoons into the hot oil using a slotted spoon or spider. Fry, turning occasionally, until golden brown and crisp, about 2 to 3 minutes per batch. If using frozen rangoons, add 30–60 seconds to frying time. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven while you finish remaining batches.

Safety and finishing

Allow oil to cool before discarding or storing. Serve rangoons hot and crisp with the dipping sauce.

Dipping Sauce (optional)

Make sauce

In a small bowl combine sweet chili sauce, soy sauce, and rice vinegar. Stir well and sprinkle with toasted sesame seeds if using. Adjust vinegar or soy to balance sweetness and salt to your taste.

Serve sauce alongside freshly fried crab rangoons for dipping.