In a bowl, mix cream cheese, sriracha and scallions until combined.

In a separate bowl, mix the egg and water to create a light egg wash.

Spread the wonton wrappers on a damp towel to keep them from drying up.

Place half a teaspoon of the cream cheese mixture on one corner of a wonton wrapper. Use your finger to “paint” the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the two side ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward.

Heat two to three inches of oil in a large saucepan. Drop a small piece of wonton wrapper in it to test if it’s hot enough. If it sizzles immediately, your oil is ready. Fry about four to five wontons at a time, for approximately one minute each, flipping carefully midway to make sure they brown evenly. Drain the wontons on a paper towel and repeat.

Mix all ingredients until well combined.