Place 8 ounces cream cheese in a large bowl and let sit at room temperature until softened.

Unwrap 8 to 9 ounces imitation crab and squeeze out excess liquid, then shred the crab using hands or forks.

Finely grate or mince 2 garlic cloves and thinly slice 2 medium scallions.

Add 2 teaspoons soy sauce, 1 teaspoon granulated sugar, 1 teaspoon toasted sesame oil, ½ teaspoon garlic powder, and ⅛ teaspoon ground white pepper. Mix until combined.

Fill a small bowl with water and arrange a single layer of wonton wrappers on a cutting board.

Dip your finger into water and swipe across the center of each wrapper; stack a second wrapper on top.

For triangle fold, place 1 tablespoon of the mixture in the center, dampen the edges, fold and pinch to seal.

For tent/pyramid fold, place 1 tablespoon in the center, dampen edges, lift corners over filling and pinch to close.

For deep frying, heat 3 cups oil to 350ºF and fry rangoons 2 to 4 at a time for about 2 minutes each side until golden.

For air-frying, heat air fryer to 380ºF, arrange rangoons, coat lightly with spray and air fry for 3 minutes.

After cooking, sprinkle with kosher salt and serve with sweet chili sauce.