Cook the bacon until crisp, drain it thoroughly, cool it, and crumble it finely. In a bowl, mix the softened cream cheese, bacon, green onions, cheddar, garlic powder, salt, and black pepper until evenly combined.

Place one wonton wrapper on a clean work surface and keep the remaining wrappers covered with a damp kitchen towel. Put about 2 teaspoons of filling in the center, brush the edges lightly with egg wash, and fold the wrapper into a triangle.

Press firmly around the edges to remove trapped air and seal the wrapper. For a classic wonton shape, bring the two triangle corners together and pinch them firmly.

Heat vegetable or peanut oil to 350–375°F (175–190°C) in a pan with about 2 inches of oil. Fry the wontons in small batches for about 2–3 minutes, turning once, until golden brown and crisp.

Transfer the cooked wontons to a paper-towel-lined rack or plate. Serve hot with sweet chili sauce, duck sauce, or a soy-based dipping sauce.