In a medium bowl, combine the softened 8 ounces cream cheese, 1 teaspoon light soy sauce, 1 teaspoon Worcestershire sauce, 4 ounces chopped cooked shrimp, 1½ tablespoons chopped green onions, ½ teaspoon garlic powder, and ¼ teaspoon ground black pepper. Mix until the mixture is smooth and well blended.

Lay out the 12 wonton wrappers on a clean work surface. Place a small spoonful of the filling in the center of each wrapper, keeping the filling away from the edges.

To seal each wrapper, bring the edges together: for a triangle, fold one corner over to meet the opposite corner and press the edges firmly; for an envelope/pouch, bring opposite edges together and press to seal. Use a small dab of the filling on the edge if needed to help the wrapper stick. Press firmly around all sealed edges to prevent leaking. Place assembled rangoons on a tray in a single layer.

Pour the ½ cup vegetable oil into a deep skillet or small saucepan and heat over medium-high heat until it reaches about 350°F (175°C). If you do not have a thermometer, test with a small corner of a wrapper — it should sizzle and brown quickly.

Fry the rangoons in batches so they do not crowd the pan. Fry each batch for 2–3 minutes, turning once if needed, until all sides are golden brown and crisp.

Use a slotted spoon or tongs to transfer the fried rangoons to a plate lined with paper towels to drain excess oil.

Serve the rangoons warm with sweet chili sauce for dipping.