In a mixing bowl, add cream cheese and crab meat. Mash gently with a fork. Add green onions, garlic, soy sauce and sesame oil. Mix until smooth and creamy. The filling should be thick and easy to scoop.

Place wonton wrappers on a clean surface. Keep them covered with a damp towel. This prevents them from drying out. Work with a few at a time for best results.

Place one teaspoon of filling in the center of each wrapper. Do not overfill them. Too much filling makes sealing difficult and messy.

Brush the edges with beaten egg. Fold into a triangle or bring corners together. Press tightly to seal. Make sure there are no air bubbles inside.

Pour oil into a deep pan. Heat to 350°F (175°C). If you drop a small piece of wrapper in, it should bubble quickly. Do not overcrowd the pan.

Carefully place 4–5 rangoon into hot oil. Fry for 2–3 minutes. Turn once for even color. They should become golden and crispy.

Remove with a slotted spoon. Place on paper towels to drain excess oil. Let them cool slightly before serving. The filling will be very hot.

Serve warm with sweet chili sauce or duck sauce. The crispy outside and creamy inside create perfect balance. Enjoy fresh for best taste.