Make the filling: In a bowl, mix cream cheese, crab, green onions, garlic, soy sauce, Worcestershire (if using), sugar, salt, and pepper until smooth and well combined. Taste and adjust salt if needed.

Prep your station: Set out the wonton wrappers, a small bowl of beaten egg, and a sheet pan lined with parchment for the folded rangoon.

Add the filling: Place about 1 teaspoon of filling in the center of each wrapper. Avoid overfilling to keep them from bursting.

Seal the edges: Brush the edges with egg. Fold into a triangle by bringing one corner to the opposite corner. Press out any air and seal tightly.

Create the classic shape (optional): Dab a little egg on the two side corners and pinch them together over the filling to form a “rangoon kiss.” Keep the seal tight.

Preheat the air fryer: Set to 360°F (182°C) for 3 minutes. A hot basket helps the wrappers crisp quickly.

Oil lightly: Spray both sides of the folded rangoons with oil. This is key for even browning.

Air fry in batches: Arrange rangoons in a single layer without touching. Air fry at 360°F for 6–8 minutes, flipping halfway, until golden and blistered.

Check doneness: They should be deeply golden with some bubbled spots and a hot, creamy center. Cook the next batch while the first batch cools slightly.

Serve: Let them cool for 2–3 minutes so the filling sets. Serve with sweet chili sauce or your favorite dip.