Crab Rangoon

Instructions

1. Prepare the filling
   In a medium bowl, mix the softened cream cheese, crab meat, green onions, garlic, Worcestershire sauce, soy sauce, sesame oil, and white pepper until well combined. Cover and refrigerate for 10 minutes to allow flavors to meld.
2. Fill the wontons
   Place a wonton wrapper on a flat surface and add 1 teaspoon of the crab mixture to the center. Brush the edges of the wrapper with beaten egg, then fold in half diagonally to form a triangle. Press the edges firmly to seal, making sure to squeeze out any air bubbles.
3. Shape the rangoons
   Bring the two opposite corners of the triangle together, overlapping slightly, and press to seal with more egg wash. This creates the classic 'purse' shape. Repeat with remaining wrappers and filling.
4. Heat the oil
   In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil maintains the correct temperature throughout frying.
5. Fry the rangoons
   Working in batches of 5-6 rangoons, carefully lower them into the hot oil. Fry for 2-3 minutes until golden brown and crispy, turning occasionally for even cooking. Remove with a slotted spoon and drain on paper towels.
6. Serve warm
   Arrange the crab rangoons on a serving platter and serve immediately while hot and crispy. Provide sweet chili sauce on the side for dipping.