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In a saucepan over medium heat, place the water, rice vinegar, ketchup, sugar, sambal oelek, and garlic. Bring it to a simmer, and pour in the cornstarch slurry (1 tablespoon of cornstarch and 3 tablespoons of water). Stir until it is thickened. Set aside.
In a mixing bowl, combine the Philadelphia cream cheese, crab meat, scallions, soy sauce, sugar, and white pepper. Mix together.
Tap some water on the edges of the wrapper. Place about 1 ½ teaspoons of filling in the center. Fold the two ends of the wrapper together, followed by the other two ends, and seal all the edges to form a four-pointed star.
In a large pot over high heat, place in the extra light olive oil (or other high smoking point oil of your choice), and heat it to 325°F or 163°C. Transfer the crab rangoon, a few at a time. Deep fry until golden brown for about 5 minutes, and turn them frequently so that they brown evenly. Remove and drain on a paper towel-lined plate. Repeat with the remaining crab rangoon. Serve!