Crab Rangoon with Sweet and Sour Sauce

In a bowl, mix the crab meat, cream cheese, coconut aminos, green onions, garlic powder and salt. Place 1 tbsp of the mixture in the center of the wonton wrapper. With damp fingertips, wet edges of the wonton. Fold two opposite corners of the wrapper in 1/2 to form a triangle and press to seal the tip of the triangle. Then, grab the remaining loose ends and bring them to the sealed point and press once more to seal. Using your fingers seal any open edges.

In a small saucepan over medium heat, add the pineapple juice, ketchup, chile flakes, rice vinegar, monkfruit sweetener and coconut aminos. Stir until well-combined and bring to a simmer. In a small bowl, whisk the arrowroot w/ 1 tbsp water to make a slurry. While whisking, slowly stir slurry into sauce and let it simmer until thick, about 5 mins. Remove from heat, set aside.

Heat a large skillet with sides over medium heat with avocado oil. Once hot, carefully place the wontons in the skillet + fry until golden brown, about 2 minutes per side. Transfer to paper towel-lined plate and continue until all of the rangoons are cooked.