Crab Rangoon Nachos

Combine the shredded imitation crab, cream cheese, mozzarella, green onions, soy sauce, sesame oil, garlic powder, cayenne powder, sugar, salt, and white pepper in a large bowl and mix until well combined.
8 oz imitation crab sticks, 8 oz cream cheese, ¾ cup mozzarella cheese, 2 green onions, 1 Tbsp soy sauce, 1 tsp sesame oil, 1 tsp garlic powder, ½ tsp cayenne powder, 2 tsp granulated sugar, ¼ tsp salt, Dash of white pepper
In a separate bowl, whisk together the mayo, gochujang, rice vinegar, sriracha, sugar, and salt until smooth. Set aside.
⅔ cup mayo, 1 Tbsp gochujang, 2 Tbsp rice vinegar, 1 Tbsp sriracha, 1 tsp granulated sugar, Pinch of salt
Scoop about 1-1.5 tablespoon of filling onto the center of one wonton wrapper, being careful not to overfill. Brush the edges with flour glue, then lay a second wonton wrapper on top and press the edges firmly to seal. Make sure to seal the edges tightly or the filling will spill and splatter during frying!
44-48 wonton wrappers, 2 tsp all purpose flour + 2 tablespoon water
In a wok or heavy duty pot, heat avocado oil to 350°F. Fry the nachos in batches, about 2 minutes per side, until golden brown. Remove and drain on a wire rack.
Avocado oil
Arrange the nachos on a plate and drizzle with sweet chili sauce and gochujang mayo. Finish with chopped green onions and furikake.
sweet chili sauce, chopped green onions, furikake