Greek yogurt is used to make a healthier version of crab rangoons! Skinny Crab Rangoon Egg Rolls are a recipe for baked crab rangoons in egg roll shape. 
I have a serious case of RBF. I’m never really that grumpy, and I like to think that I’m actually pretty friendly in most social situations. However, my face reads otherwise. In college, I couldn’t count on one hand the amount of times people would approach me and ask me, “What’s wrong.” Or simply walk past me, look at me, and say, “SMILE!” It got to the point where my friends were trained to step in and come to my aide with a general response of, “Nothing’s wrong, that’s just her face.”
I only bring this up because I recently attended my boyfriend’s brother’s wedding and had a genuinely amazing time. However, when scrolling through the wedding photos, to my horror the wedding photographer captured my Resting Bitch Face quite perfectly.
Do you see me? There, between the two guys looking genuinely excited to be at such a beautiful event. Sure enough, in the out-of-focus background, there’s Jordan. Looking like someone just punched my dog. And I don’t even have a dog. I promise I was actually super happy while this photo was taken, it just doesn’t look like it. It’s a curse!
By the way, Hartman Outdoor Photography worked this wedding and they are AMAZING.
Okay on to food. Don’t you just love the creamy crab filling of a crab rangoon? Of course, the crispy fried wonton is delicious too, but that creamy filling always had me going back for another. These Skinny Crab Rangoon Egg Rolls are the best of both worlds – a healthier baked crab rangoon recipe that’s rolled into an egg roll! Holler for extra filling!
You can easily make this into standard crab rangoons using wonton wrappers. If you want something extra indulgent, you can also fry these in a bit of oil until crispy and brown on both sides. Nothing beats Chinese takeout favorites right in your own home … and lightened up!
Save RecipeIngredients
- 2 tablespoons nonfat Greek yogurt
- 8 ounces reduced fat cream cheese
- 4 green onions, sliced thin
- 1 clove garlic , minced
- 1/4 teaspoon ground ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1/2 cup white crab meat, drained or imitation crab meat, diced
- 10 egg roll wrappers or 20 wonton wrappers
Instructions
- Preheat oven to 425 degrees F.
- In a medium bowl, mix all ingredients except wrappers until combined. If making egg rolls, use a wet finger or brush to wet the edges of the wrapper. Fill each wrapper with the mixture, tuck the ends in, and roll to the edge. (If using wonton wrappers, fill each wrapper, wet the edges, and press down with your fingers or a fork around the edges to create a seal).
- Place egg rolls on a parchment lined baking sheet, spray each egg roll with a bit of cooking spray or oil, and baked until golden brown on top - about 12-15 minutes.
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