Finely chop the imitation crab and the green onion.
In a mixing bowl, combine the cream cheese, chopped imitation crab, green onion, minced garlic, garlic salt, black pepper, soy sauce, and sugar. Mix until the filling is thoroughly combined.
Dip your finger into a small cup of water and brush the edges of a wonton wrapper. Place a dollop of the filling into the center of the wrapper.
To fold, bring two opposite sides of the wrapper in, then pinch all four corners together to seal it securely. Repeat with the remaining filling and wrappers.
Heat the frying oil in a pan. Slowly lower the crab rangoons into the hot oil and fry until golden brown, flipping them to ensure they cook evenly on both sides.
Once golden brown, transfer the cooked crab rangoons to a paper towel-lined surface to drain any excess oil. Serve warm with sweet chili sauce for dipping.
Cook it hands-free.
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