Preparation / Directions:
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two Rangoon at a time.)
Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Lightly spray baking sheet with vegetable coating. Arrange Rangoon on sheet and lightly spray to coat. Bake in 425F oven for 12-15 minutes or until golden brown.
Serve hot with sweet-sour sauce or mustard sauce.
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