Mince the celery and Korean pepper very fine. Slice the green onions thinly.
Juice and zest the lemon. Use all the zest from the lemon – be careful not to get any of the white pith, though. It is bitter.
Mince the imitation crab meat.
Add the mayo and the cream cheese. You want the cream cheese to be room temperature. If is cold, stick it in the microwave for a couple of minutes. Just enough to soften it.
Mix all the ingredients together. Taste and see if it needs additional seasoning.
Lay out about 6 wonton skins. Using a brush and the egg wash, wash each wonton skin (the whole thing, not just the edges). The wonton skins will dry out, which is why you want to work in small batches.
Add a small spoonful of filling to center of the wonton skin. Do no use too much – you need plenty of room to pinch-seal it shut.
Fold all four corners up and pinch tightly to seal. Lay each finished wonton on parchment paper. Repeat laying our the wonton skins and filling and pinching until all skins and filling is used!
Deep fry in vegetable oil. You are only trying to get the wonton skins golden and crispy. The center is already cooked.