RANGOON'S:

2 Tbsp. chopped fresh cilantro
2 Tbsp. scallions, chopped
2 tsp. fresh ginger, chopped
1 tsp. sugar
1 pkg. cream cheese, softened
2 tsp. fresh lime juice
Salt and black pepper to taste
3/4 lb. cooked shrimp, peeled and deveined
30 wonton wrappers
Peanut oil

CHILI-GARLIC DIPPING SAUCE:

1/2 cup sugar
1/4 cup water
1/4 cup white vinegar
1 Tbsp. garlic chopped
1/2 tsp. kosher salt
2 tsp. red pepper flakes or to taste

RANGOON'S:

Pulse cilantro, scallions, ginger and sugar in a blander until minced.  Add cream cheese, lime juice and salt, pulse until combined.  Transfer to a bowl and stir in shrimp.

Arrange a few wontons on a work surface.  Place 2 tsp. shrimp mixture in the center of each wrapper, moisten with water and fold to form a triangle, pressing to seal.  Transfer to a parchment lined baking sheet, repeat with remaining wrappers and shrimp mixture.

Heat 1" peanut oil in a large sauté pan over medium-high heat.  Fry Rangoon in batches until golden brown on both sides, about 1 minute.  Drain on a paper towel lined platter.  Serve hot with dipping sauce.

CHILI-GARLIC DIPPING SAUCE:

Simmer 1/2 cup sugar, water, vinegar, 1 Tbsp. garlic and salt in a small saucepan over medium heat.  When sugar is dissolved, reduce heat to low and simmer until the consistency of maple syrup, about 10 minutes.  Off heat stir in pepper flakes.

Note:  Remember to seal the Rangoon's really well because any leakage from Rangoon's will cause the oil to splatter.