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

Prepare the imitation crab, unwrap, and squeeze out excess liquid. Rub between palms or pull apart with forks into shreds.

Finely grate or mince garlic cloves and thinly slice scallions.

Add soy sauce, granulated sugar, toasted sesame oil, garlic powder, and ground white pepper. Mix until combined.

Fill a small bowl with water. Arrange wonton wrappers on a cutting board or baking sheet. Dip finger into the water and swipe across the center of each wrapper, then stack.

For Triangle: Place 1 tablespoon of mixture onto each stack, slightly spread, dampen border, fold in half to form triangle and pinch to seal.

For Tent/Pyramid: Place 1 tablespoon of mixture in the center, dampen border, lift opposite corners and pinch to close, seal all edges.

For Deep Fry: Heat oil to 350°F. Fry 2 to 4 rangoons at a time until light golden-brown, about 2 minutes per side.

For Air-Fry: Heat air fryer to 380°F. Arrange rangoons leaving space, lightly coat with cooking spray. Air fry for 3 minutes, check and air fry for an additional minute if needed.

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