In a mixing bowl, combine softened cream cheese, lump crab meat, finely chopped green onions, garlic powder, and soy sauce. Blend until well incorporated and creamy.

Take a wonton wrapper and place about one tablespoon of crab filling in the center. Moisten edges with water and fold diagonally to create a triangle, pressing edges to seal.

In a deep skillet, pour about two inches of vegetable oil and heat over medium-high heat to 350°F (175°C). The oil is ready when it shimmers.

Carefully place 3-4 bombs into the hot oil. Fry for 3-4 minutes on each side until golden brown. Use a slotted spoon to flip them halfway through cooking.

For dipping sauce, mix soy sauce with a splash of rice vinegar or sriracha. Serve hot, crispy bombs alongside the sauce.