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 teaspoon filling in center of each won ton skin.
Moisten edges with water; fold in half to form triangle, pressing edges to seal.
Pull bottom corners down and overlap slightly; moisten one corner and press to seal.
Deep-fry in hot (375 degrees F) oil two or three at a time until browned.
Serve warm with mustard or sweet and sour sauce.
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