Mix all ingredients in a bowl and stir to blend. Place about 1 tablespoon of the cream cheese filling in the middle of the wonton wrapper. Dab some water and fold the two ends of the wrapper together. Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage.
Heat up the oil for deep frying and fry the crab parcels until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab parcels on a dish lined with paper towel. Let them cool down a bit before serving them with sweet and sour sauce.
