Preheat oven to 375°F (190°C) if baking the chips. Line 1–2 baking sheets with parchment or silicone mats. If you prefer frying, have a shallow pan and oil heated to medium-high (about 325–350°F / 160–175°C).

Brush or oil wontons

If baking: brush each wonton wrapper lightly with vegetable oil on both sides (or spray). If frying: no brushing necessary; you'll fry in oil. Arrange wrappers in a single layer on the baking sheet, do not overlap.

Season and bake

Sprinkle the wonton wrappers lightly with 1/2 tsp salt (divide across sheets). Bake for 6–9 minutes, checking at 5 minutes — remove as soon as edges brown and chips are crisp. For frying: fry a few at a time in hot oil 20–45 seconds per side until crisp and golden, then drain on paper towels and season with salt while hot.

Cool the wonton chips completely on a rack so they crisp further. Keep warm or store in an airtight container for up to a day.

Cook Shrimp

Prep shrimp

Pat the shrimp dry with paper towels and season lightly with 1/8 tsp salt and a pinch of black pepper.

Sauté shrimp

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the shrimp in a single layer and cook 1.5–2 minutes per side, just until pink and opaque. Remove to a plate and let cool slightly. Reserve any pan drippings.

Chop shrimp

Roughly chop the cooked shrimp into small, bite-sized pieces (about 1/4–1/2 inch). Set aside.

Make Shrimp Rangoon Dip

Soften cream cheese

Place the 16 oz cream cheese in a large mixing bowl. If it isn't soft, microwave in 15-second bursts until pliable but not hot (about 20–30 seconds total).

Combine base ingredients

To the softened cream cheese add 1 cup sour cream, 1 tablespoon mayonnaise, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon grated fresh ginger, and the minced garlic. Mix with a spatula or hand mixer on low until smooth and well combined.

Adjust texture (optional)

If you prefer a looser, slightly saucier dip, fold in 1/2 cup cream of chicken soup (optional). Taste and adjust seasoning with the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon lime juice if using.

Fold in shrimp and scallion whites

Mix the chopped cooked shrimp and the white parts of 2 of the green onions into the dip until evenly distributed.

Transfer and top

Transfer the dip to an oven-safe shallow baking dish or cast-iron skillet (about 9-inch). Smooth the top. Scatter the green parts of the remaining 2 green onions over the top. If you like heat or a sweet-chili finish, drizzle 1–2 teaspoons sriracha or sweet chili sauce in a thin zigzag across the top.

Bake (optional warm finish)

For a warm, gooey dip, bake in a preheated 350°F (175°C) oven for 12–15 minutes, until the dip is heated through and edges bubble slightly. If you want it merely chilled/room temperature, skip baking and chill for 30 minutes to let flavors meld.

Garnish and serve

Remove from oven and let rest 3–5 minutes. Garnish with additional sliced green onion and an extra drizzle of sweet chili sauce if desired. Serve with freshly made wonton chips.