Panda Express Cream Cheese Rangoon Wontons

Rice bran oil, for frying
250 g cream cheese, softened
1½ tbsp spring onions, thinly sliced
¼ tsp SIDS CRAZY SALT
Garlic powder
48 wonton wrappers

Heat enough oil to fill 5-7 cm in a medium pot to 175°C. If you have an electric fryer, use that.
In a small bowl beat together the cream cheese, SIDS CRAZY SALT, garlic powder and spring onions.
Spoon about 1 teaspoon of cream cheese mixture onto a wonton wrapper. Fold the wonton by brushing a little water over all of the edges of the wonton skin. Fold the wonton diagonally into a triangle. Be sure to seal all of the edges completely; this will keep the filling from running out of the wonton when being cooked. Take the two opposite corners and press and twist them together. You may need to tack them together by brushing with a little water.
When the oil is heated, use a thermometer and test to see that it is 175°C, or you may test with a small piece of wonton wrapper. If the wrapper bubbles immediately when dropped into the hot oil, it is ready. Drop only 4-5 pieces at a time into the hot oil. After about 1 minute, the wonton will begin to brown, then it will brown rapidly, so be careful to remove it when it is lightly browned. If your oil is shallow, you may need to flip over the wonton. Carefully remove the wontons and drain briefly on paper towels before serving.