1Heat oil in a deep fryer or large pot.
Soften the cream cheese and mix it with the lump crab and 1/2 package of dry salad dressing. Set to the side.
2Take a wonton and place one teaspoon of filling in the center. Wet the edges of the wonton with the egg wash mixture (beat 1 egg and 3 tablespoons of water). Fold over like a triangle and seal. Repeat until you have enough to fry (10-15). Repeat this action until you are out of filling.
3Take the cooked Rangoon and place on napkins to remove the excess oil. Serve with the plum sauce.
4In a small pot take the soy sauce, orange juice and plum jam and simmer until completely melted. add the orange zest and serve