Vegan Crab Rangoon Recipe

20 oz. can of young green jackfruit, in brine or water
2 cups vegetable broth
1, 8 oz. tub of Tofutti brand non-hydrogenated cream cheese (softened at room temperature for about an hour before using)
1 scallion, thinly sliced
2 tsp toasted sesame oil
square vegan wonton wrappers (or make your own)
canola or grapeseed oil
to serve:
prepared Thai chili sauce (or make your own)
chopped scallions
black and white sesame seeds