Making these Crab Rangoon Bombs is a fun and rewarding process, especially when you see the smiles they bring to the table. Follow these steps:

1. In a mixing bowl, combine the softened cream cheese, crab meat, green onions, soy sauce, garlic powder, and ground ginger. Mix until well blended and creamy.
2. Lay out the wonton wrappers on a clean surface. Place about a tablespoon of the crab mixture in the center of each wrapper.
3. Moisten the edges of the wrappers with a bit of water. Fold the wrappers over the filling to form a triangle, pressing the edges to seal tightly.
4. Heat vegetable oil in a deep frying pan over medium-high heat. The oil should be about 350°F for optimal frying.
5. Carefully place the wrapped crab bombs into the hot oil, frying in batches if necessary. Cook for 2-3 minutes on each side or until golden brown and crispy.
6. Remove the Crab Rangoon Bombs from the oil and drain on paper towels. Sprinkle with a touch of salt while still hot.
7. Serve warm with optional sweet chili sauce for dipping.

Pro tip from my kitchen: ensure your oil is hot enough before frying to prevent the bombs from getting soggy. A small drop of water should sizzle sharply when added to the oil.