In a mixing bowl, combine softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and a splash of soy sauce. Mix until smooth and creamy.

Take one wonton wrapper and place about one tablespoon of the crab filling in the center. Moisten the edges with water, fold diagonally, and pinch edges to seal.

In a deep skillet, heat about two inches of vegetable oil to 350°F (175°C). Monitor temperature carefully.

Gently lower 3-4 crab Rangoon bombs into the hot oil and fry for 3-4 minutes on each side until golden brown. Drain on paper towels.

Mix a dipping sauce using soy sauce, rice vinegar, and sriracha, adjusting to taste. Serve warm.