In a bowl, combine 8 oz room temperature cream cheese, 5 oz chopped lobster meat, 1 thinly sliced green onion, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp Shaoxing wine, and pepper to taste. If desired, add 1 tsp finely minced shiitake mushroom. Mix until creamy, retaining some lobster texture.

Lay a Hong Kong-style wonton wrapper flat. Place 2 teaspoons of filling in the center of each wrapper. Lightly wet the edges of the wrapper with water. Fold the wrapper into a triangle, pressing firmly to remove air pockets and fully seal the edges.

Let the assembled rangoons rest for 5-10 minutes before frying.

Add vegetable oil to a pot or skillet, about 1.5-2 inches deep. Heat the oil to 350°F.

Fry 4-6 rangoons at a time for about 1.5-2 minutes total, flipping halfway through, until they are golden brown, blistered, and crispy.

Remove fried rangoons and drain them on a wire rack or paper towels. Optionally, sprinkle with a tiny bit of flaky salt or a very light dusting of Old Bay seasoning.

To prepare the Quick Sweet Chili Sauce (optional): In a small bowl, mix 1/4 cup sweet chili sauce, 1 tsp lime juice or rice vinegar, and a tiny splash of soy sauce. Add optional sriracha to taste.

To prepare the Homemade Sweet Chili Sauce (optional): In a saucepan, simmer together 1/4 cup water, 2 tbsp sugar or honey, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sriracha or chili flakes, and 1 minced garlic clove. If desired, mix 1 tsp cornstarch with 1 tsp water and stir into the sauce at the end until glossy.