Drain the canned tiny shrimp.

In a bowl, combine the drained shrimp, cream cheese, garlic powder, and steak sauce.

Place 1/2 teaspoon of the shrimp mixture in the center of each wonton wrapper.

Roll the wonton wrappers as directed on the package, typically folding diagonally to form a triangle or pouch.

Heat oil in a deep fryer or large pot to 350°F (175°C).

Carefully add the filled wontons to the hot oil, ensuring not to overcrowd the fryer.

Deep fry the rangoon until they are delicately browned and crispy, about 2-3 minutes.

Remove the rangoon from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve immediately with sweet-sour sauce for dipping.