Combine the white parts of the green onions with the jalapeño, water chestnuts, garlic, ginger, soy and Worcestershire sauces, rice wine vinegar and let this sit combined for about 30 minutes.

Let the cream cheese soften and combine it with the crab. Drain the crab before adding to the cream cheese. Add in most of the green parts of the green onions, reserving some for garnish. Make sure you whip this by hand or with a hand mixer until creamy.

After the veggies and sauces have marinated for 30 minutes, fold it into the cream cheese mixture until well combined.

Working in batches, add about a tablespoon to each square won ton wrapper, dip your finger in the whisked egg and rub egg all along the edges of the whole wrapper.

Bring two corners together over the mound of the crab mixture (like a taco) and use your finger dipped in egg to seal the edges together. Then bring the other two corners together and press into the fold of the first seal. Use the egg on your finger to seal any openings. Make sure you are wrapping the crab mixture with little air or space around them.

Place these on a cookie sheet with parchment paper that's been sprayed with non stick spray and let the rangoons freeze. Then you can store in portions in ziploc bags.

Remove from freezer and thaw for 15 minutes, preheat air fryer to 350 degrees for 10 minutes, spray the rangoons with oil or brush them and place in the air fryer for about 10 minutes or until they are golden brown. All air fryers are different, adjust time and temp to your air fryer. I recommend testing one or two before cooking a whole batch to test your timing and temp.

Serve with sweet chili dipping sauce.