In a mixing bowl, combine the softened cream cheese, chopped green onions, minced garlic, soy sauce, salt, and black pepper. Mix until smooth and well combined.

Set the filling aside while you prepare the wonton wrappers.

Lay out a wonton wrapper on a clean surface. Place about 1 teaspoon of the cream cheese filling in the center of the wrapper.

Moisten the edges of the wrapper with a little water. Fold the wrapper in half to form a triangle, pressing the edges to seal tightly. You can also fold the corners of the triangle to the top to create a 'hat' shape if desired.

Repeat with the remaining wrappers and filling.

In a frying pan, heat the vegetable oil over medium-high heat until hot.

Carefully add the rangoon to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and crispy, about 2-3 minutes per side.

Use a slotted spoon to remove the fried rangoons and place them on paper towels to drain excess oil.

Serve the cream cheese rangoons warm with sweet and sour sauce or your favorite dipping sauce.