Start by combining the softened cream cheese, green onions, toasted sesame oil, soy sauce, and garlic granules in a mixing bowl. Use a fork to mix until everything is well-blended. You want a smooth and creamy filling. Set this aside.

Take a wonton sheet and place about a teaspoon of the filling in the center. Be careful not to overfill; less is more here! Dip your finger in water and trace the edges of the wonton. This will help seal your Rangoon.

Fold the wonton in half diagonally to form a triangle. Pinch the edges tightly to ensure there are no openings. It's like folding a tiny envelope! For added flair, you can bring the two ends of the triangle together and pinch again.

In a deep pan or fryer, heat vegetable oil over medium heat. You want it hot enough for frying, about 350°F (175°C). A simple test is to drop a small piece of wonton wrapper in; it should sizzle.

Carefully add a few Rangoon pieces into the oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown. Remove and let them drain on a paper towel.

These beauties are best enjoyed fresh and hot! Serve them with a side of your favorite dipping sauce.