Crab Rangoon

In a large bowl, mix together the cream cheese, imitation crab, soy sauce, Worcestershire sauce, black pepper, green onion, garlic, and jalapeño until well combined.

Working with 1 wonton wrapper at a time, scoop about 2 teaspoons of filling into the center of a wrapper, flattening it into a mound. (Keep the remaining wonton wrappers covered in plastic wrap to prevent them from drying out.) Brush the edges of the wrapper with the beaten egg. Bring two opposite corners of the wrapper to meet and overlap slightly over the filling. Press to seal the corners, leaving the remaining two corners open. Repeat with the remaining two corners. Pinch to seal the edges where the corners meet, squeezing out all the air. The rangoons should be shaped like four-pointed stars.

To pan fry: Preheat the oven to 250°F. In a large Dutch oven, heat 1 ½ inches vegetable oil over medium heat until it registers 350°F on a deep-fry thermometer. Working in batches of 6 to 7, fry the rangoons, turning occasionally, until golden brown on all sides, 1 to 2 minutes. Transfer to a wire rack set in a baking sheet; keep warm in the oven. Continue frying until all rangoons are cooked.

To air fry: Preheat the air fryer to 350°F, if required. Spray the air fryer basket with cooking spray. Brush the rangoons with vegetable oil. Working in batches, place the rangoons in the basket in a single layer and cook for 5 minutes. If they appear dry, brush the rangoons with more oil. Cook until deeply golden and crispy, about 3 minutes more.

Serve the rangoons with sweet chili sauce.