In a mixing bowl, combine cream cheese, crab meat, chopped green onions, and garlic powder. Use a fork to blend the mixture until creamy and well-integrated, ensuring no lumps remain.

Lay out the wonton wrappers on a clean, dry surface. Place about a tablespoon of the creamy filling in the center of each wrapper. Gently moisten the edges with water using your fingers or a brush to help seal them.

In a deep skillet or frying pan, pour in enough vegetable oil to cover the bottom at least 1 inch deep. Heat the oil over medium heat until it reaches approximately 350°F.

Carefully add the prepared Crab Rangoon Bombs to the hot oil in small batches, ensuring not to overcrowd the pan. Fry them for about 2-3 minutes on each side, or until they turn golden brown and crispy.

Once fried, transfer the Crab Rangoon Bombs to a plate lined with paper towels to absorb excess oil. Allow them to cool for a couple of minutes before serving.