oilfor frying. Use vegetable, canola, or peanut oil
To make the filling, in a bowl mix the softened cream cheese with sliced green onion and garlic powder. Mix until well combined and creamy (about 1 minute).
To fill the wontons, add 1 tablespoon of the cream cheese mixture to the center of the wonton wrapper. With your fingers wet the corners of the wonton wrapper, then push the edges of the wonton wrapper together in the center and pinch to seal. Make sure that the wontons are sealed very well.
To fry, start with the driest wontons as they are the ones that you made first.
Heat oil to 350°F/180°C. Drop the wontons in hot oil, and fry in batches for just 3 minutes and golden brown moving them around so they fry evenly.
For more flavor, add hot sauce or Worcestershire sauce to the cream cheese mixture.
To make crab rangoons, you can add crab to the cream cheese mixture. Sometimes I use imitation crab meat, and that works as well.
Seal the edges of the wonton wrappers with water or egg wash. But make sure that you just damp the edges, as too much water won't seal the wonton wrappers.
As you fill and fold the wontons, they will dry out just like egg rolls. So start frying the ones that you made first, followed by the rest.
Fry the rangoons in neutral-tasting oil with a high smoke point like vegetable oil or canola oil. If using a pot, fill with about 3-inches of oil, if using a deep frying then you need to add more oil enough till you reach the "minimum" line.
Do not fry in very hot oil as the cream cheese can start to boil and the wontons might burst.
Fry in batches! If you add too many wontons at a time, the temperature of the oil will drop and you'll end up with greasy rangoons.
After frying, drain the rangoons on paper towels or on a wire rack.
Rangoons can be baked or air fried, the texture won't be the same but it still works. Bake at 350°F (175°C) for 8-12 minutes.