Crab Rangoon Nachos

Ingredients: Wonton wrappers Canola oil or vegetable oil for deep frying Nacho cheese sauce (I used Ricos brand) Sweet Thai Chili Sauce Spring onions for garnish 1 egg for egg wash Filling: 1 (16 oz) block cream cheese, softened 8 oz imitation crab meat, finely chopped 2 tsp garlic powder 1 Tbsp granulated sugar 2 tsp Worcestershire sauce 1 tsp kosher salt ⅓ cup spring onions, finely chopped Instructions: 1. Heat frying oil to 350°F (175°C). 2. Add the cream cheese to a food processor and blend for about 10 seconds until smooth and fluffy. Add the crab, green onions, seasonings, and remaining filling ingredients. Pulse for 10–15 seconds until combined but still slightly chunky. 3. Spoon about 1 teaspoon of filling into the center of a wonton wrapper. Brush the edges with egg wash, place a second wrapper on top, and firmly press the edges to seal. 4. Fry for 2–3 minutes, or until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate. 5. Arran...