Crispy Crab Rangoon

Mix together all of the filling ingredients until smooth and evenly combined (crab can be salty so taste before adding the soy sauce/any salt)

Place about 1 teaspoon of filling in the center of each wonton wrapper. Wet the edges with water and fold into your favorite shape (classic four point star is what I did)

Heat oil to 350°F. Fry for 2–3 minutes, turning occasionally, until golden brown and crispy.

Transfer to a paper towel lined plate and let cool for a couple of minutes before serving.

Serve hot with sweet chili sauce