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 425F oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet sour sauce or mustard sauce.
Alternately the Rangoon can also be fried in oil.