Crab Rangoon Dip

Name: Crab Rangoon Dip
Ingredients: 12 cups vegetable oil, for frying; 25 wonton wrappers, cut in half diagonally into triangles; 1 teaspoon kosher salt; One 8-ounce block cream cheese, softened; 2 tablespoons whole milk; 1 tablespoon sriracha; 2 teaspoons brown sugar; 2 teaspoons soy sauce; One 6-ounce can lump crab meat, drained and shredded; 1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top; 2 scallions, thinly sliced, green and white parts separated; Sprinkle of paprika, for garnish