Beat together cream cheese, mayonnaise, soy sauce, Worcestershire sauce and garlic until smooth. Stir in surimi and green onions. Preheat oven to 400°F. Grease large baking sheet; set aside. Arrange 4 wonton wrappers on work surface; spoon about 1 tbsp cream cheese mixture into center of each wonton wrapper. Brush edges with beaten egg. Fold two opposite corners together to create triangle; pinch seams together to enclose filling. Fold ends along long side of the triangle into center to create bundle. Arrange on prepared baking sheet; cover loosely with plastic wrap. Repeat with remaining cream cheese mixture and wonton wrappers. Spray wontons lightly with cooking spray. Bake for 10 to 12 minutes or until golden brown; let stand for 10 minutes. Serve with plum sauce for dipping.
Tip: Raw wontons can be frozen on a baking sheet, then transferred to a freezer bag and stored in the freezer for up to 3 months. Wontons can be baked, from frozen, for 18 to 20 minutes.