In a mixing bowl, combine the crab meat, cream cheese, coconut aminos, green onions, garlic powder and salt and stir until well combined.
To form the Rangoon: Place about 1 tablespoon of the crab mixture in the center of a wonton wrapper. Using your fingers, dip your fingers in the water. Wet the edges of the wonton. Fold two opposite corners of the wrapper in half to form a triangle and press to seal the tip of the triangle. Then, grab the remaining loose ends and bring them to the sealed point and press once more to seal. Using your fingers seal any open edges. (see photo in the blog post for visual reference). Once all of your rangoon is formed, set aside while you make the sauce.
Make the Sauce: In a small saucepan over medium heat, add the pineapple juice, ketchup, chile flakes, rice vinegar, monkfruit sweetener and coconut aminos. Stir until well-combined and bring to a simmer. In a small bowl, add the arrowroot and water and stir together to make a 'slurry'. While whisking slowly stir in the arrowroot to the sauce until well-combined. Cook, stirring, until the sauce just thickens, 3 to 5 minutes. Remove from heat and let cool while you fry the rangoon.
Heat a large skillet with sides over medium heat with avocado oil. When the oil is hot, carefully place the rangoon to the skillet. (You’ll likely have to do this in two batches to not overcrown the pan.) Fry the rangoon until golden brown, about 2 minutes on the first side. Using a spoon, gently flip the rangoons and cook for an additional 1 to 2 minutes. Transfer to a paper towel lined plate and continue until all of the rangoons are cooked.
Serve immediately with the sweet-and-sour sauce for dipping. Enjoy!