For the Crab Rangoon:
In a medium bowl, mix together the crabmeat, cream cheese, salt and garlic powder until well combined.
Lay one wonton wrapper on a clean work surface with one corner facing up (so wonton wrapper looks like a diamond). Cover the remaining wonton wrappers with plastic wrap to keep them from drying out.
Brush the edges of the wonton with the beaten egg.
Place a heaping teaspoon of the crab/cream cheese mixture on the center of wonton.
Fold the bottom up to the top to form a triangle shape.
Carefully press the wonton around the filling, smoothing out any air.
Dab a bit of the beaten egg on each size of the triangle and fold the ends towards the center.
Repeat with the remaining wontons until you used all the filling.
Fill a deep skillet with 2 to 3 inches of vegetable oil and heat to 350 degrees.
Fry 8 - 10 wontons at a time, turning 2 or 3 times until the wontons are golden brown, about 2 minutes.
Drain on paper towels.
Serve with sweet and sour sauce