Instructions

For the Crab Rangoon:
In a medium bowl, mix together the crabmeat, cream cheese, salt and garlic powder until well combined.
Lay one wonton wrapper on a clean work surface with one corner facing up (so wonton wrapper looks like a diamond). Cover the remaining wonton wrappers with plastic wrap to keep them from drying out.
Brush the edges of the wonton with the beaten egg.
Place a heaping teaspoon of the crab/cream cheese mixture on the center of wonton.
Fold the bottom up to to seal the wonton in a triangle shape.
Pinch the two corners of the wonton together.
Repeat with the remaining wontons until you used all the filling.
Fill a deep skillet with 2 to 3 inches of vegetable oil and heat to 350 degrees.
Fry 8 – 10 wontons at a time, turning 2 or 3 times until the wontons are golden brown, about 2 minutes.
Drain on paper towels.
Serve with sweet and sour sauce
For Sweet and Sour Sauce:
Heat the pineapple with syrup, sugar, 1 cup water, vinegar and soy sauce to boiling.
Mix the cornstarch with the two tablespoons cold water, stirring until thoroughly combined.
Add the the pineapple mixture and bring back to a boil.
Remove from heat and cool to room temperature.
Add the plum sauce. Cool.
If not using immediately, cover and store in the refrigerator for up to two weeks