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Catfish Wontons with Andouille Sausage

Catfish Wontons with Andouille Sausage Recipe


  • 2 U.S. Farm-Raised Catfish fillets
  • 8 ounces Pepper Jack cheese
  • 1 pound Andouille sausage
  • 5 egg roll wrappers
  • 1 egg
  • 1 tablespoon water
  • Oil for frying


  • ¾ cup white sugar
  • 1⁄3 cup white vinegar
  • 2⁄3 cup water
  • ¼ cup soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons cornstarch
  • Crushed red pepper(optional)


  1. CUT catfish fillets into 1″x 1″x½” pieces.
  2. SLICE cheese into 1”x 1”x¼” pieces and sausage into ¼ inch rounds.
  3. CUT egg roll wrapper in half. Make an egg wash by mixing egg and water. Brush egg wash on top of egg roll. Stack catfish, cheese and sausage on egg roll, wrap filling, and pinch edges closed with a fork.
  4. ADD oil to a heavy, small pan and heat to medium high.
  5. Add several wraps at a time and cook 3-4 minutes, turning frequently until golden brown. Remove from pan and drain on a paper towel.
  6. SERVE with Sweet and Sour Sauce.
  7. TO MAKE SAUCE mix all ingredients in a small pan and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes, stirring constantly until thickened slightly. The sauce will thicken more as it cools.
  8. SERVE with Sweet and Sour Sauce.

Recipe and photo courtesy of Catfish Institute

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