Combine the cream cheese, imitation crab, green onion, soy sauce, sesame oil, sugar, garlic, and white or black pepper in a medium bowl until evenly mixed. The filling should look creamy and cohesive, with the crab and scallion distributed throughout.

Place a wonton wrapper on the work surface and spread about 1 1/2 tbsp of filling into a small square in the center, leaving a clear border. Moisten the border with water, cover with a second wrapper, and press from the filling outward to remove trapped air before sealing the edges.

Repeat the filling and sealing process with the remaining wrappers, then pour 2–3 inches of neutral oil into a pot or deep skillet and heat it to 350°F (175°C). The oil should show steady fine bubbles when a wrapper edge touches the surface, without smoking.

Fry the filled wontons in uncrowded batches for 2–3 minutes, turning them halfway through cooking. They are ready when the dough shifts from pale to golden brown and the bubbling softens as moisture escapes.

Move the fried wontons to a rack or paper towel-lined plate to drain. A raised rack keeps air moving around the bottoms, helping the crust stay crisp.

Whisk the kewpie mayo, crema or sour cream mixture, yuzu juice, wasabi, miso paste, and sugar in a small bowl. The sauce should be smooth, tangy, and loose enough to drizzle rather than fall in heavy blobs.

Arrange the hot fried rangoons across a large serving platter and add the yuzu miso wasabi mayo with sweet chili sauce. Finish with the toppings while the shells are still hot and serve immediately for the best crunch.