In a mixing bowl, combine the softened cream cheese, chopped crab meat, green onions, garlic powder, soy sauce, and Worcestershire sauce. Mix until just combined.

Lay a wonton wrapper flat and place about 1.5 teaspoons of the cream cheese filling into the center.

Dip your finger in water and lightly wet all four edges of the wonton wrapper.

Bring all four corners of the wrapper up to the center, pressing the air out and pinching the seams tightly together to form a sealed bomb shape.

Heat 2-3 inches of vegetable oil in a heavy pot to 350°F (175°C).

Fry the crab rangoon bombs in small batches for 2-3 minutes, turning occasionally, until golden brown and crispy.

Remove with a slotted spoon and let drain on a wire rack. Serve warm with sweet chili dipping sauce.