In a large bowl, whip the cream cheese until smooth with an electric hand mixer.

Mix in the green onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.

Add the crab meat and fold it in gently to not break up the lumps too much. Taste and adjust seasoning if necessary.

In a small bowl, stir together the water and flour until smooth. This acts like a glue.

On a clean work surface, place a wonton wrapper. Add 1 tablespoon of the filling in the center.

Dip a fingertip into the flour mixture and run it along the outside edge of the wrapper.

Taking two corners of the wrapper, pinch them together over the filling. Repeat with the other two corners and push out as much air as possible while pinching all the seams together well to form a package. Repeat with the remaining filling and wrappers and place them on a sheet tray.

Heat a deep fryer or dutch oven with 4 inches of oil to 350°F.

Very carefully place a couple of the crab rangoon into the hot oil at a time and fry until golden brown.

Place the fried rangoons on a paper-towel-lined plate to soak up any excess oil, then immediately place them onto a wire rack placed on top of a sheet tray. Repeat with the remaining wontons.

Serve with sweet chili sauce or the sauce of your choice.