Begin by heating about 3 inches of vegetable oil in a deep frying pot or skillet over medium heat. Use a thermometer to ensure the oil reaches 350°F.

In a mixing bowl, combine the softened cream cheese, finely chopped scallions, and garlic powder. Use a spatula to blend the ingredients well until smooth and creamy.

Take a wonton wrapper and place about 1 teaspoon of the prepared filling in the center. Lightly brush water around the perimeter of the wrapper to help seal.

Fold the wonton wrapper by bringing the corners together to meet in the center, pinching firmly to seal and ensuring no air pockets.

Carefully add the rangoons to the hot oil in batches, frying for about 3-4 minutes until golden brown and crispy.

Using a slotted spoon, remove the fried rangoons from the oil and let them drain on a paper towel-lined plate. Allow to cool for about 5-10 minutes before serving.