Finely chop crab meat into 1/8 inch peices

Finely chop green onion

Combine crab, green onion, and cream cheese in a 1qt zipper bag, squeeze until well combined and chill. Chilling the filling well will provide a firmer consistancy and allow you to form the wontons far easier.

Heat at least 3 inches of oil in a heavy pot or deep fryer to 325 degrees

Place a single wonton wrapper in the palm of one hand and place 3/4 teaspoon of the cream cheese mixture in the middle.

Dip a finger into the water and wet the edge of the wonton wrapper on the side with the filling about 1/2 inch in the middle of each side. Do not wet the corners!

Carefully bring all four wet spots of the wrapper together around the filling until they meet and press until they seal. The four corners should stand up and form four points that have an open channel down to the filling. These channels are important as they allow the steam to escape from the filling while frying without making the wonton explode.

After forming, fry in the 325° oil until golden brown, about one to two minutes.

Serve with the sweet chili sauce for dipping.