In a bowl, combine the cream cheese, green onion, garlic powder, egg and Sriracha until well combined. Add the lobster.
Ready a small bowl of water. This is to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal.
Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look transparent.
Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is very hot, place about 8 wontons in at a time. “Fry or saute” the wontons on each side until they are golden brown, blistered and crispy in some spots. Add additional non-stick spray as you go, it will help crisp up the wontons.