Air Fryer: Crab Rangoon

I've always wanted to try making this.  An air-fryer made it more attractive as a recipe and now that I have that feature in my oven, it was time to give it a try.  

• 250 gram block Philadelphia cream cheese, softened by nuking 30 seconds
• 1 cup imitation crab meat, shredded with fingers
• 3 green onions, chopped
• 30 wonton wrappers (about 1/2 lb), or as needed till filling is gone
• 2 garlic cloves, minced through press
• Good shake of Worcestershire sauce, to taste
• Few dashes of "Valentina" hot sauce, to taste
• Kosher salt and fresh cracked pepper to taste
• Olive oil cooking spray, as needed

My oven has an air-fryer setting so I used it with a large sheet pan coated with cooking spray.  I set the temp to 375°F.  

I mixed all the ingredients in a bowl with a spatula.  

I used a 1/2 tablespoon scoop to measure it out.  

I took the wontons out (these were great, nice & thin) and put it on my cutting board.  I plopped a scoop in the middle then brushed the edges with water.  

I pulled opposite sides to form a triangle in the middle, then I did the same with the other two sides and joined it all to meet, pressing out the air and sealing the folds.  It was actually quite easy, I was expecting more trouble than I had...

I set them onto the sheet pan until full which was 30 pieces for me.  I sprayed more oil over and put them into the oven for 10 minutes.  I flipped them and put them back in for another 5 minutes.  I served with a Thai sweet chili sauce laced with Sriracha for a good spicy kick.  

These were crispy and tasty and perfect for an appetizer.  It was hard to stop eating them.  We were pleasantly surprised with the outcome and of course if you can afford real lump crab meat, that would even be better.