Today I made healthy, crab-less Crab Rangoon. And holyyyyy moly it is amazing. The only reason there’s no crab is. Well. Because I had no crab. But let’s be honest, the crab rangoons at chinese restaurants are about 99% cream cheese and 1% crab anyways, amirite? :p Add crab to the recipe if you have it!
My inner overweight child went insane over these; I pretty much never have a cheat meal but if I ever did, it would be Chinese food without a doubt. I used to loooooove chinese food as a child. The amount of general tsos chicken, white rice, and crab rangoon I used to consume at once as a 12 year old was pretty embarrassing… But anyways! I craved crab rangoon today, experimented, and made a healthy version! There’s a healthy alternative to everything I swear :) I made a batch for Jesse and he was in heaven. Jesse likes cream cheese. Jesse likes crab rangoon. His response? “oh god Kim this is really really good… O_O thank you O_O”
Makes: 3 pieces
- 1/2 cup plain Greek yogurt
- 1 scoop vanilla whey protein
- 2 TBSP coconut flour
- 3 stevia packets
- 1/2 tsp butter extract
- 1/2 tsp vanilla extract
- 3 all natural egg roll wrappers
Preheat the oven to 350F. With a spoon, mix all of the ingredients except for the egg rolls wrappers. Now place the mixture in the center of each egg roll wrap, distributing evenly among 3 wrappers. Dampen the edges of the wrappers with wet fingers, then seal the wrapper around the inner mixture. Place on a baking sheet sprayed with nonstick spray and bake at 350F for 10-12 minutes. Woop!
Learn healthy, plant-based eating in 6 weeks from me.