Crab Rangoon

In a medium bowl, combine the softened cream cheese, thinly sliced green onions, garlic powder, white pepper, soy sauce, and a hint of rice vinegar or Worcestershire sauce.

Cut the imitation crab into 1-inch pieces, then shred it with your fingers.

Add the shredded crab to the cream cheese mixture and mix with a fork until everything is well combined.

Lay out a wonton wrapper. Place about 1 tablespoon of the filling in the center.

Brush all four edges of the wonton wrapper with a little water.

Fold the wonton by bringing two opposite corners together and pinching them to seal. Then, bring the other two opposite corners up to meet in the middle, pinching all the edges to seal completely and form a star shape.

Repeat the filling and folding process for the remaining wontons.

Heat about 2-3 inches of vegetable oil in a wok or deep pot over medium-high heat. Test if the oil is ready by inserting a wooden chopstick; if small bubbles form around it, it's hot enough.

Carefully place the wontons in the hot oil, frying in batches to avoid overcrowding the pot.

Fry for 2-3 minutes, or until they are golden brown and crispy.

Remove the cooked wontons from the oil and let them drain on a paper towel-lined plate.

Serve warm with sweet and sour sauce for dipping.