1. Combine the cream cheese, garlic, accent, and salt in a small bowl. Cover the wonton wrappers with a piece of plastic wrap to prevent them from drying out. Fill a small ramekin-size bowl with warm water. Brush half of the the vegetable oil on a baking sheet. Preheat the oven to 450 degrees.

2. Dip a finger in the bowl of warm water. Working with one wonton wrapper at a time, run your wet finger along the two perpendicular edges. Scoop a heaping 1/2-teaspoon filling into the center of the wrapper. Create a triangular-shaped pocket by folding up the un-wet edges to the wet edges. Press to seal squeezing out any air pockets. Place the finished wonton on the greased baking sheet. Cover with a sheet of plastic wrap while making the remaining wontons.

3. When finished with all of the wrappers, brush the tops of the wontons with the remaining vegetable oil. Bake them in the hot oven for 5 minutes, flip them over, and continue to bake until golden brown and crispy, about 5 minutes more. Serve warm.