Rinse and cook the sushi rice: Rinse 1 cup of sushi rice under cold water until clear. Combine with 1 1/4 cups water, bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender.

Season the rice: Remove the rice from heat and let sit for 10 minutes. Mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt. Fold into warm rice and cool.

Prepare the filling: Cut 4 ounces of imitation crab meat into thin strips, slice 4 ounces of cream cheese, and chop 2 stalks of green onions diagonally.

Assemble the sushi rolls: Place a sheet of nori on a sushi mat, spread a thin layer of sushi rice, add crab, cream cheese, and green onions, then roll tightly.

Slice the sushi rolls: Use a sharp, wet knife to slice the roll into 6-8 pieces.

Fry the wonton strips: Cut 8 wonton wrappers into strips, heat 1 cup vegetable oil, and fry until golden brown.

Final presentation: Arrange sushi rolls on a platter, top with wonton strips, and drizzle with sweet chili and soy sauce.