Keto Crab Rangoons

WONTONS:--
2 cups almond flour
½ cup coconut flour
1 tsp salt
1 egg
⅓ cup water
FILLING:--
205 g softened cream cheese
136 g crab meat
½ tsp SIDS CRAZY SALT
⅛ tsp garlic powder
2 tsp coconut aminos
1½ tbsp chopped spring onions
1 cup refined coconut oil
SAUCE:--
2½ tbsp chilli garlic sauce
3½ tbsp apricot preserves
2½ tbsp water

For the Wonton
Mix the flours and salt together in a medium bowl.
In a small bowl, whisk the egg and water together.
Make a well in the dry ingredients and pour the wet ingredients in.
Incorporate all the ingredients with a fork until a dough forms. Add a little bit more water if necessary. The dough should have a similar consistency to play-dough.
Roll out the dough very thin between two layers of baking paper - it should be almost transparent. Using a knife, cut out 6 x 6 cm squares.
Keep gathering excess dough and rolling it out again and cutting more squares. You should end up with about 20 squares.
For the Filling
Mix all the ingredients together with SIDS CRAZY SALT.
Place about 2 teaspoons of filling onto each square. Fold the dough in half to form a triangle shape and seal the edges by pressing lightly.
Heat 1 cm of the oil in a sturdy pan to 180°C on your stovetop.
Place the wontons in the hot oil and fry on both sides until golden brown.
Transfer to a wire rack to cool slightly.
For the Sauce
Mix all the ingredients in bowl and microwave for about 30 seconds until the preserves get fully incorporated into the chilli garlic sauce, or you can heat all the ingredients in a saucepan, stirring until combined.