1-First Step: Prep the filling ingredients Start by placing the 8 ounces of cream cheese in a large bowl and letting it sit at room temperature until softened. This makes the filling smoother and easier to mix. While it softens, unwrap the 8 to 9 ounces of imitation crab and shred it into small pieces. Finely grate or mince the 2 garlic cloves, then thinly slice the 2 medium scallions. Having everything ready first keeps the process calm, which is great if you are cooking with kids, students in a hurry, or anyone who gets distracted by snacks.

2-Second Step: Mix the filling Add the shredded crab, garlic, and scallions to the bowl with the softened cream cheese. Stir in the 2 teaspoons soy sauce, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, 1/2 teaspoon garlic powder, and 1/8 teaspoon ground white pepper. Mix until everything looks evenly combined and the filling smells like the kind of takeout order that disappears before you even sit down. The texture should be thick, creamy, and scoopable.

3-Third Step: Set up the wrappers Fill a small bowl with water. Stack the wonton wrappers in pairs if you want to make triangle shapes, or keep them single if you are doing the tent style. Wonton wrappers dry out quickly, so work with a few at a time and keep the rest covered with a clean towel. That tiny bit of planning saves you from wrestling with brittle wrappers later.

4-Fourth Step: Shape the rangoons For the triangle shape, place about 1 tablespoon of filling on each stack of wrappers, spreading it slightly so it sits evenly. Dampen the edges with water, fold into a triangle, and press firmly to seal. For the tent shape, place 1 tablespoon of filling in the center of a single wrapper, dampen the edges, then lift and pinch the corners together to seal. Both shapes work well, so pick whichever feels less like a geometry quiz. If you are making a vegetarian batch, this is also the moment to use the carrot filling version.

5-Fifth Step: Fry until light golden brown To deep fry, heat 3 cups neutral oil in a deep pan or pot to 350°F. Fry 2 to 4 rangoons at a time for about 2 minutes per side until light golden brown. Do not wait too long for dark color, because they keep browning after you take them out. That little trick is the difference between crisp and “oops, that was too far.”

6-Sixth Step: Air fry for a lighter version To air fry, heat the air fryer to 380°F. Arrange the rangoons in a single layer, lightly coat them with cooking spray, and air fry for 3 to 4 minutes. Depending on your machine, you may need a tiny bit more time, but watch closely so the edges do not get too dark. This version is handy for busy parents, students, and anyone trying to keep cleanup simple.

7-Final Step: Season and serve Sprinkle the cooked rangoons with kosher salt right after they come out. Serve them hot with sweet chili sauce for dipping. If you want a party platter that looks fun, add extra sauce bowls and a few sliced scallions on top. You now have a tray of crispy cream cheese wontons that can vanish fast if you leave them near hungry people.