InstructionsCooking
Instructions:
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. Lightly spray baking sheet with vegetable coating.
Arrange Rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for
12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard
sauce. Makes 48 appetizers. NOTE: Rangoon can also be fried in oil.
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