Typhanie Cooks

Step 1: Drain the can of callaloo and place it in a bowl.
Step 2: Add finely chopped onion, minced garlic, chopped scallions, thyme leaves, minced scotch bonnet pepper, avocado oil, all-purpose seasoning, ground allspice, salt, and pepper to the bowl of callaloo.
Step 3: Mix the ingredients until well combined.
Step 4: In another bowl, combine softened cream cheese, finely chopped imitation crab, and additional chopped scallions.
Step 5: Take premade wonton wraps and place 1 tablespoon of filling in the center of each wrap.
Step 6: Fold the wraps over the filling to create a triangle, sealing the edges with a bit of water.
Step 7: Heat vegetable oil in a frying pan over medium to medium-low heat.
Step 8: Fry the rangoon until golden brown, then remove and drain on paper towels.
Step 9: Serve hot with sweet chili sauce for dipping.