Creamy Pineapple and Crab Rangoons

1 12 oz package wonton wrappers 1 8 oz tub pineapple cream cheese, softened. ½ teaspoon grated fresh ginger root ¼ cup green onion, finely chopped 1 cup fresh crab meat sweet chili sauce to dip in

In large bowl combine cream cheese, ginger root and green onion. Fold in crab meat. Place rounded tablespoonfuls of the crab mixture in the center of each wonton wrapper. Moisten edge of wrapper with water and fold in half. Press edges together to seal. Fill heavy skillet with enough cooking oil to cover wontons and warm to medium high heat. Add wontons to oil and fry until golden turning once, approximately 1-2 minutes per side. Remove with a slotted spoon onto paper towels to cool.