1-First step: soften and mix the filling Place 8 ounces cream cheese in a large bowl and let it sit at room temperature until softened. This matters more than people think. Soft cream cheese mixes smoothly, while cold cream cheese can leave you with stubborn lumps that feel like they are fighting back. Once softened, add the shredded imitation crab, minced garlic, sliced scallions, soy sauce, granulated sugar, toasted sesame oil, garlic powder, and ground white pepper. Mix everything until combined. You want a creamy filling with little bits of crab and scallion in every spoonful.

2-Second step: prep the wrappers Fill a small bowl with water and set it near your workspace. Arrange a single layer of wonton wrappers on a cutting board or baking sheet. Dampen each wrapper with water, then top it with a second wrapper to double stack. This gives the rangoons extra structure so they can handle all that filling. If you are working with kids, roommates, or a hungry spouse who says they are “just helping,” this is a good stage to bring them in. It is basically a folding party.

3-Third step: fill and shape the rangoons Place 1 tablespoon of the crab mixture in the center of each stacked wrapper. Try not to overfill them. I know it is tempting, but too much filling can make sealing tricky and lead to leaks in the fryer. Triangle shape Spread the filling into an oval diagonally across the wrapper, dampen the border, fold it in half into a triangle, and pinch to seal. This is the easiest classic shape and a great starting point for beginners. Tent or pyramid shape Place the filling in the center, dampen the border, lift two opposite corners up and over the filling, and pinch to close. Then lift the remaining two corners and pinch to seal. This shape looks a little fancier and works well for parties.

4-Fourth step: choose your cooking method For deep frying, heat 3 cups neutral oil in a medium saucepan over medium heat to 350°F. Fry 2 to 4 rangoons at a time until light golden brown, about 2 minutes per side. Transfer them to a rack or paper towels so any extra oil can drip away. For air frying, heat the air fryer to 380°F. Arrange the rangoons in a single layer, lightly coat them with cooking spray, and air fry for about 3 minutes or until golden brown. If your air fryer runs hot, peek early so they do not overcook. Golden brown is the sweet spot. Pull them when they are lightly colored, because they keep browning a little after you take them out.

5-Final step: finish and serve Sprinkle the hot rangoons with kosher salt right after cooking, then serve them with sweet chili sauce. That salty-sweet combo is the reason people hover around the platter like it is their job.