Make the filling:

1. Add the cream cheese, sugar, and salt to a mixing bowl.
2. Thinly slice the white and light green parts of the green onions and add the sliced onions to the mixing bowl.
3. Remove the seeds and ribs from the jalapenos, then finely chop them. Add them to the mixing bowl.
4. Stir the cream cheese mixture with a wooden spoon until everything is well combined. 

Fill and shape the wontons:

1. Lay a wonton wrapper on your work surface and place a heaping teaspoon of filling in the middle.
2. Dip a finger in the water and run it along all 4 edges of the wrapper to lightly moisten.
3. Bring the corners together in a star shape. Shape and press along the seams to seal.
4. Repeat with the remaining wontons.
5. Fry them or freeze them for later.*

Fry the jalapeno popper wontons:

1. Heat the oil to 375℉ in a heavy wok, a Dutch oven, or a countertop deep fryer. If you’re not using a countertop fryer, you’ll need an instant-read thermometer to check the oil temperature.
2. Add a few wontons to the hot oil. Be careful not to overcrowd the pan.
3. Use a spider tool to constantly flip and gently stir to evenly cook the jalapeno popper wontons.
4. Cook until all sides are golden brown and crispy. This will take about 3 minutes.
5. Place them in a paper towel-lined bowl to cool slightly. Serve with sweet chili sauce.