Microwave the cream cheese in a microwave-safe mixing bowl for 15 seconds, allowing additional heating if it is still refrigerator-cold. It should feel soft enough to stir easily, with no firm center.

Beat in the mayonnaise, sour cream, salt, pepper, and garlic until the mixture looks uniform. A glossy, lump-free consistency now will keep the finished dip creamy rather than dotted with cream cheese pieces.

Fold in the finely chopped imitation crab and sliced scallions, then taste and adjust the salt and pepper if desired. The crab and green onion should look evenly distributed throughout the filling.

Smooth the filling into a shallow serving bowl or dish, spoon the sweet chili sauce over it, and add the optional sriracha before serving or refrigerating. The sauces should form a distinct topping over the pale, creamy filling.

Pour about 1 inch of neutral oil into a pot or skillet and heat over medium, checking with a candy or instant-read thermometer until it reaches 325 to 350 °F. The oil needs to reach this range before the first batch goes in so the wrappers fry promptly.

Cook the cut wrappers in uncrowded batches for 2 to 3 minutes each, then drain and lightly salt them while hot, repeating with the remaining pieces. Look for rapid bubbling and pale golden chips that deepen slightly in color as they drain.

Set out the dip with the wonton chips, using half the sweet chili sauce initially if you prefer a less sweet topping and adding the remainder as the surface gets scooped away. Each scoop should balance savory creaminess, a little sweet sauce, and crisp wonton.