In a medium bowl, mix crab meat, cream cheese, chives, salt, and pepper.

Add 1 tablespoon (15g) of crab filling into the center of the wonton wrapper. Lightly brush the edges of the wonton wrapper with water. Bring two opposite points together and press corners together.

Bring the other opposite edges together to create a purse shape. Seal the long side edges together removing as much air as possible. Repeat with remaining wonton wrappers.

Heat vegetable oil in a large pot, dutch oven, or wok until it reaches 350ºF (177ºC), do not exceed 375ºF (191ºC). Deep fry crab rangoon wontons, 4 at a time, until golden brown and crispy, about 1 to 1 ½ minutes.

Use a metal spider strainer or a large spoon to submerge the wontons for even cooking. Check the color change visually for the best indication of when the wontons are done.

Transfer fried wontons to a sheet pan topped with a cooling rack or lined with a paper towel to drain excess oil. Repeat frying with the remaining wontons.

Pair with the desired dipping sauce like sweet and sour sauce.