Prepare the Filling: In a medium bowl, combine the softened cream cheese, chopped crab meat, sliced green onions, Worcestershire sauce, sugar, salt, garlic powder (if using), and white pepper (if using). Mix well until everything is evenly combined and the filling is smooth. Taste and adjust seasonings as needed.
Assemble the Rangoon: Lay out a few wonton wrappers on a clean, dry surface. Keep the remaining wrappers covered with a damp paper towel to prevent them from drying out.
Fill the Wontons: Place about 1 teaspoon of the crab filling in the center of each wonton wrapper. Do not overfill, or the rangoon may burst open during frying.
Seal the Wontons: Brush the edges of the wonton wrapper with the beaten egg. This acts as a glue to seal the rangoon.
Fold the Wontons: There are a few ways to fold the wontons:
Triangle Fold: Fold the wonton wrapper in half diagonally to form a triangle. Press the edges firmly to seal, making sure to squeeze out any air.
Envelope Fold:
