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Make the filling. In a bowl, combine softened cream cheese, chopped imitation crab, green onions, soy sauce, sesame oil, sugar, and salt. Mix until smooth and well combined.
Spread the filling. Lay a burrito tortilla flat and spread an even layer of the crab rangoon filling across the surface.
Fold the tortilla. Fold the tortilla inward to form a tight rectangular block, similar to a burrito but compact and sealed. Trim the edges if it's too big to fit in your pan.
Heat the oil. Heat neutral frying oil in a deep pan to 350°F.
Fry the rolls. Carefully place the tortilla rolls seam side down in the oil and fry until golden and crispy, about 1–2 minutes per side.
Drain and cool slightly. Transfer to a wire rack or paper towel lined plate to remove excess oil.
Serve. Slice into halves or bite sized pieces and serve with Thai sweet chili sauce for dipping.