Crab Rangoon

In a bowl, combine flaked crab, softened cream cheese, chopped green onion, minced garlic, sesame oil, and soy sauce. Mix gently until just combined, being careful not to break up the crab pieces.

Lay a wonton wrapper on a clean surface with one corner pointing toward you in a diamond orientation. Place about 1 tsp of filling in the center.

Fold the bottom corner up and over the filling, pressing gently to seal. Fold the left and right corners to the center. Wet the top corner with water and fold it down, pressing to seal into a small square packet.

Repeat with remaining wrappers and filling. Set assembled wontons on a parchment-lined tray.

Heat oil to 350°F in a deep skillet or wok over medium-high heat. Test with a wonton wrapper corner; it should sizzle and turn golden in about 30 seconds.

Working in batches of 6–8, gently slide wontons into the hot oil, being careful not to crowd the pan. Fry for 2–3 minutes, turning once halfway through, until golden brown on both sides.

Transfer fried wontons to a paper-towel-lined plate using a slotted spoon. Let drain for 1 minute.

Combine sriracha and sweet and sour sauce in a small bowl for dipping. Serve warm wontons with dipping sauce on the side.