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Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 ½-2 inches deep.
Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 ½ t's in the center of each wrapper.
Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
Place all 6 in the hot oil and repeat process.
By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
You want them a nice golden color.
When done remove with a slotted spoon and drain on paper towells.
Repeat until done.
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