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For Crab Rangoon:
Mix the crabmeat, cream cheese, green onion, red bell pepper, garlic, and soy sauce until well combined.
Place a wonton wrapper on a clean surface and place 1-2 tablespoons of the crab mixture in the center.
Wet the edges of the wonton wrapper with water and fold the wrapper in half to form a triangle, pressing the edges to seal.
Heat 2-3 inches of peanut or vegetable oil in a heavy bottomed pot or Dutch oven to 350°F.
Fry the crab rangoons in batches for 2-3 minutes until golden brown.
Drain on a paper towel-lined plate.
For Sweet and Sour Dipping Sauce:
In a small bowl, whisk together the Sambal Oelek, sugar, and rice wine vinegar until the sugar has dissolved.