Crab ragoons DF & Egg rolls! Yum!

I have a weakness for crab ragoons but they always upset my stomach. And egg rolls...who doesn't like egg rolls?! But my main concern is never knowing what is in these 2 tasty treats. Well now I can make my own!  

These foods are not meant to be a staple but rather a treat or a once in a while food. While the wrappers are not gluten free or entirely healthy it is surely nice to know what is in them is hand selected and of quality ingredients from either New Pionner Coop in Cedar Rapids, and some from a local farm (green onion from fall, which is now just growing on our window sill in the kitchen in a small mason jar with water). I always say, if you're going to have a treat or a food that is not so nice on the waistline at least make sure it is a clean quality ingredient without added chemicals, processing or additives. 

I didn't snap any photos of the process because I wasn't sure if I would tweak it or not.  

Crab ragoons, dairy free


8 ounces Toffuti cream cheese

2 green onion, chopped up

1/2 tsp Worchestershire sauce  

1/2 tsp soy sauce

1/8 tsp fresh ground pepper

1 clove fresh minced/pressed garlic  

8 ounces crab, chopped up  

1-2 TBS almond milk

1 package egg roll wrappers, approx 15

safflower oil or sesame oil  

Mix it all up! I added the milk to soften up the mix. 

Get a small bowl of water & pastry brush (or your fingers) and place it next to cutting board. Lay out a wrapper and place about 2 TBS mix in the center. Wet one "V" area and fold the wrapper over, pressing out bubbles and seal tightly.

Heat about 1/2 inch oil in soup pot. I turned up the heat 3/4 the way. Do one or so at a time. My pot was small, I did one at a time.  

When the oil is hot it should only take seconds. Literally. I tried to do something else and come back and the first one was burnt! So only a few seconds.  

Done! Viola!! 


Sweet & Sour sauce  

1/4 cup rice vinegar

4 TBS brown sugar

1 TBS ketchup

1 tsp soy sauce  

2 tsp arrowroot (healthier version of cornstarch) mixed with 4 tsp water

Mix everything in a small sauce pot, except the water mix. Bring it all to a boil. Combine in the mix and stir to thicken.  **I'm playing with this recipe to add things to make it more authentic. 


Egg rolls


2 cloves garlic, minced  

2 tsp fresh ginger, shredded on small side of cheese grater

2 cups mushrooms, sliced thinly  

2 medium carrots, shredded on large side of cheese grater 

3 medium green onions, diced 

1/2 head of cabbage, chopped, semi-fine, remove core

1/2 block of Japanese tofu, the shelf stable kind, chop into strips about pencil width

1/4 cup soy sauce

1/2 TBS arrowroot  

Sesame oil

(safflower oil from crab ragoons) 

1 package egg rolls wrappers

First prep vegetables & put in individual bowls.  

Heat large skillet with about 2 TBS oil. Add onion, garlic, & ginger for 1-2 minutes. Mushrooms until softened, approx 5 minutes. Add tofu & carrot, 1 minute. Add cabbage until it has reduced in size by half. 

Dissolve arrowroot in soy sauce, pour over skillet mix. The heat will thicken it up. Pour about 1 TBS more oil onto mix. Transfer to a bowl to cool.  

Place small bowl with water & pastry brush (or fingers) next to cutting board. Place wrapper onto board and brush water onto 3 sides, put about 1/3-1/4 cup mix onto the side that was not brushed. Begin rolling from this area, tucking the wrap in as you go. 

Have oil heating in soup pan as you roll. I cooked one at a time because I used a small pot, thus less oil. Egg rolls cooked up so fast, only about 15 seconds. I only cooked up 4 though. The rest I will freeze then wrap it up later. 


Enjoy!! Make sure to come back and view my healthy takes on recipes and fun foods! I'll also be highlighting foods for athletes soon! 

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