Add the sliced green onions, soy sauce, Worcestershire sauce, garlic powder, sugar, and black pepper. Mix thoroughly until evenly distributed. Taste and adjust seasoning (small tweak of soy sauce or sugar) if desired.

Wontons & sealing

Prepare wrappers

If using refrigerated wonton wrappers, separate them and cover with a slightly damp towel to prevent drying. Lightly dust a work surface with cornstarch if wrappers are sticky.

Fill and fold (makes 6 pieces)

Place one wonton wrapper on the work surface with a corner facing you (diamond shape). Spoon about 1 tablespoon of filling into the center of the wrapper. Wet the four edges of the wrapper lightly with cold water using your fingertip (about 1/2 teaspoon each on two opposing edges). Fold the wrapper in half diagonally to form a triangle, pressing out excess air and sealing edges. Bring the two bottom corners of the triangle together, overlapping slightly, and press to seal to form the classic crab rangoon purse. Ensure seams are well sealed so they don't open during frying. Repeat with remaining wrappers and filling.

Frying

Heat oil

Pour about 1 cup of oil into a small heavy-bottomed skillet or saucepan so the oil depth is about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a small piece of wonton scrap sizzles immediately but does not brown instantly.

Fry the wontons in batches (do not overcrowd the pan). Gently add 2–3 wontons to the hot oil and fry for 1 to 1 1/2 minutes per side, turning once, until golden brown and crisp. Use a slotted spoon or tongs to turn gently to avoid splitting. Adjust heat as needed to maintain temperature.

Transfer fried rangoon to a plate lined with paper towels to drain. Let cool for 1–2 minutes; filling will be very hot.

Serving (optional)

Arrange the crab rangoon on a serving plate and serve warm with sweet chili or duck sauce and lime wedges on the side if desired.