To prepare dipping sauce whisk all ingredients in a small bowl and set aside.
Place cleaned crab meat in bowl and combine with chives, lemon zest, ginger and cream cheese. Mix until combined, adding salt and pepper to taste. On a dry cutting board lay out wonton skins. Put a teaspoon of filling on the center of each wrapper. Wet 2 edges of the wrapper with egg wash. Fold the corner of the wrapper to its opposite end to make a triangle shape, pressing edges to seal.
Heat frying oil on medium to medium high (350 degrees is desirable). Test oil with an unused wonton skin or edge of a wonton. If it bubbles, oil is ready. Fry in small batches until golden brown. Dry on paper towels. Serve wontons piping hot with Sesame Soy Dipping Sauce. Serves 6-8.
Kunde Family Winery Reserve Chardonnay