I got this recipe from the Chef at The Chesapeake Crab House restaurant in East Lansing, MI many years ago and it's been one of my favs ever since. You can fry these - it takes literally 30 seconds - or bake them. I usually get about 36 individual rangoons out of a recipe.
1Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
1/2 cup orange marmalade (you can use reduced-sugar)
2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired)
Dash of Worcestershire sauce
Mix together with a fork or whisk & set aside.
Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.