In food processor, combine all filling ingredients, blend on low speed for about 1 minute, or until all is well-blended. This will be a little liquidy, pop in the fridge for a little bit to stiffen. Consistency isn't too important.
Lay out wrappers in a diamond shape (unless you're using the circles), wet the edges and apply approx. 1 tsp of mixture in the center and fold up. Making sure sides are sealed so filling does not leak.
Fry in hot oil until golden.
If you use the pastry dough, the Rangoons will be thicker because of the shell, but they're still really good.