Rainbow Honey-Glazed Crab Rangoons

1.In a large mixing bowl, combine the softened cream cheese, shredded crab meat, green onions, red bell pepper, yellow bell pepper, orange bell pepper, green bell pepper, and purple cabbage. Add the soy sauce, garlic powder, grated ginger, and honey. Mix until all ingredients are well incorporated and the mixture is smooth.

2.Season the crab mixture with salt and pepper to taste, adjusting as necessary.

3.Lay out the wonton wrappers on a clean, dry surface. Place about 1 teaspoon of the crab mixture in the center of each wrapper.

4.Moisten the edges of the wonton wrapper with a little water using your finger. Fold the wrapper in half diagonally to form a triangle, pressing the edges to seal tightly. Ensure there are no air pockets.

5.Heat vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F (175°C).

6.Carefully add the crab rangoons to the hot oil in batches, being careful not to overcrowd the pan. Fry each batch for 2-3 minutes or until golden brown and crispy.

7.Remove the fried rangoons with a slotted spoon and drain on paper towels to remove excess oil.

8.Serve the Rainbow Honey-Glazed Crab Rangoons hot with sweet chili sauce on the side for dipping.