In a stand mixer, whip the softened cream cheese on medium speed until light and fluffy, about 2-3 minutes. Gradually mix in the brown sugar, 1 tablespoon of soy sauce, white pepper, and Chinese five spice until well combined.

Add the diced water chestnuts and the white parts of the sliced green onions to the cream cheese mixture, blend on low speed for about 30 seconds.

Spread the cream cheese mixture evenly onto a 6-8 inch serving plate. Drizzle about ¾ cup of sweet and sour sauce over the cream cheese.

Sprinkle crushed peanuts over the cream cheese layer to add texture.

In a separate bowl, combine the finely diced carrot, green onion tops, chopped cilantro, remaining sweet and sour sauce, and the additional ½ tablespoon of soy sauce. Toss well and layer it over the cream cheese.

Garnish with a few green onion tops and drizzle more sweet and sour sauce if desired.

Heat about ½ inch of vegetable oil in a skillet. Cut wonton wrappers into triangles and fry until lightly golden, about 60 seconds per side.

Prepare ahead by making the cream cheese base and chopping veggies beforehand. Assemble just before serving.