Breakfast & Brunch
This Zaxby's egg rolls recipe delivers the same crispy tortilla cups stuffed with spicy chicken that made the chain famous. The secret lies in the layered tortilla shells that create that signature crunch, combined with a savory chicken filling seasoned just right.
I've replicated their exact technique after countless attempts—this is the version that finally nailed the texture and flavor balance.
The magic happens in the preparation: thinly sliced tortillas are layered and cut into cups, then fried to golden perfection while maintaining their structural integrity. The filling is where the real flavor comes together—tender chicken, zesty spices, and just enough heat to keep it addictive.
What makes this recipe work is the precise frying technique that ensures every bite stays crispy, not soggy.
By the time you take that first bite, you'll taste the same satisfying crunch and bold flavors that made Zaxby's a fast-food favorite. The tortilla cups hold up beautifully, delivering that perfect contrast between crispy exterior and tender, flavorful filling.
This is comfort food at its best—restaurant-quality you can make at home.
The best part? These egg rolls reheat surprisingly well, making them perfect for meal prep or feeding a crowd. Serve with your favorite dipping sauce or ranch for the full experience. Let's get started on replicating this fast-food classic at home.
Ingredients for zaxby's egg rolls
Twelve tortillas, two pounds of chicken, and a secret sauce combo that'll make your kitchen smell like Zaxby's.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Flour Tortillas 🌯 | 12 whole | Burrito-sized, 10-inch diameter |
| Boneless Chicken Breast 🍗 | 2 lb | Skinless, thinly sliced |
| Large Eggs 🥚 | 2 whole | Beaten for binding |
| Soy Sauce 🍶 | ½ cup | Low-sodium preferred |
| Hoisin Sauce 🍶 | ¼ cup | For authentic depth |
| Sriracha 🌶️ | ¼ cup | Adjust for spice level |
| Garlic Cloves 🧄 | 6 cloves | Minced for filling |
| Green Onions 🧅 | ¼ cup | Chopped, white and green |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Ground Ginger 🌿 | ½ tsp | For authentic warmth |
| Sesame Oil 🫒 | 1 tbsp | For finishing |
| Cornstarch 🌾 | 2 tbsp | For crispy coating |
Those 10-inch flour tortillas are non-negotiable—they're the secret to the signature crunch. Mission brand works perfectly, but avoid anything smaller than 9 inches. Look for the burrito-sized ones in the Mexican food aisle. The chicken needs to be thinly sliced—about 1/8-inch thick—so it cooks through fast without drying out. I use a mandoline for perfect even slices, but a sharp knife works too if you take your time. Costco or Walmart usually have the best prices for bulk tortillas, and they keep well for about a week in the pantry.
No hoisin sauce? Substitute 1 tbsp soy sauce plus 1 tsp brown sugar—it won't be identical, but it'll work in a pinch. The sriracha is where the heat comes from, so adjust based on your spice tolerance. Tabasco or Cholula hot sauce can replace it if needed. For the garlic, I always use freshly minced—jarred garlic just doesn't cut it here. The sesame oil is optional but adds that authentic Zaxby's finish. Trader Joe's has a great affordable bottle if you don't want to splurge on the Asian market version.
These egg rolls are best served fresh—they lose crispiness fast after frying. But here's the magic: fry them, drain on a wire rack (not paper towels), then reheat in a 350°F oven for 5-7 minutes to restore that perfect crunch. Store the uncooked tortilla cups in the fridge for up to 3 days—just fry fresh when ready. The filling keeps for 2 days separately. Freeze the assembled egg rolls before frying for up to 2 months—they crisp up beautifully when reheated.
Why You'll Love This Recipe
- No Tortilla Tears: I swear by this recipe because it doesn’t require perfect folding skills. The tortillas are forgiving—even if mine look like a sad burrito, the filling’s so good no one cares. (Between us, I’ve burned one too many egg rolls trying to impress.)
- Sauce Bomb Combo: That soy-hoisin mix? It’s the secret weapon. The hoisin adds this sweet, sticky depth while the soy keeps it savory—like a mini flavor explosion in every bite. My kids fight over the last one, and that’s never happened with takeout.
- Lunchbox Hero: Pack these for work or school—seriously, they hold up better than most store-bought versions. The chicken stays juicy, and the tortilla wrapper keeps everything neat. Honestly, I’ve sent these in my kid’s lunchbox three days in a row, and they’re still fresh.
- Budget Crunch Saver: Chicken breast and eggs are cheap staples, and tortillas stretch further than you’d think. I made a dozen for $8, and they lasted us a week. Not the prettiest, but the taste makes up for it—and my wallet thanks me.
Step-by-step instructions for Zaxby's egg rolls recipe
Here's how to nail the perfect crispy tortilla cups with spicy chicken filling.
Prepare the Spicy Chicken Filling
Slice the 2 lb boneless chicken breast into thin strips about ¼-inch thick using a sharp knife. In a large bowl, combine the chicken with 0.5 cup soy sauce, 0.25 cup hoisin sauce, 0.25 cup sriracha, 6 cloves minced garlic, 0.25 cup chopped green onions, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp ground ginger. Mix well to coat the chicken evenly.
Transfer the mixture to a skillet over medium-high heat and cook for 5-7 minutes until the chicken is fully cooked and the liquid has mostly evaporated. The filling should be tender but still hold its shape when packed into tortillas. Let it cool slightly before proceeding.
Make the Crispy Cornstarch Coating
In a shallow bowl, whisk together the 2 whole large eggs and 1 tbsp sesame oil until well combined. In another bowl, mix the 2 tbsp cornstarch with 1 tsp salt to create a light, crispy coating. This step is crucial for achieving that signature Zaxby's crunch.
Dip each of the 12 whole large flour tortillas into the egg mixture, letting any excess drip off. Then, roll the tortillas in the cornstarch mixture, pressing gently to ensure even coverage. The tortillas should now have a light, golden crust that will crisp up beautifully during frying.
Assemble the Egg Rolls
Cut each tortilla into quarters, creating 48 triangular pieces. Spoon about 1 tablespoon of the spicy chicken filling onto each piece, then carefully roll it up tightly. You'll want to form neat little cups—press the edges gently to seal them without tearing. If the filling is too loose, chill it for 10 minutes to firm up before rolling.
Arrange the assembled egg rolls seam-side down on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours). This chilling step ensures the filling stays compact and the tortillas hold their shape during frying.
Fry to Golden Perfection
Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. You'll need to fry in batches to avoid overcrowding—12 egg rolls at a time works best. Fry for 2-3 minutes until the tortillas are golden brown and crispy all over. Drain on a wire rack or paper towels to remove excess oil.
Real talk: Don't rush this step. The egg rolls should be deep golden brown and crispy to the touch—if they're still pale, fry for another 30 seconds. Serve immediately while still hot and crispy, or keep warm in a 200°F oven for up to 15 minutes if needed.
Pro Tips For Making Zaxby'S Egg Rolls
- CRANK THE PAN HIGH: I learned this the hard way—skimp on heat, and your egg rolls turn into sad, greasy pancakes. Once you’ve assembled the chicken, egg, and sauce mix in the tortilla, get that pan screaming hot (medium-high to high) before adding oil. The first 30 seconds at this temp seals the edges so they crisp instead of absorbing moisture.
- SLICE CHICKEN THIN: Thick chicken chunks? That’s how you end up with chewy, unevenly cooked egg rolls. Use a sharp knife to cut the boneless breast into paper-thin strips—about ¼-inch thick—so they cook through instantly in the tortilla. Pro move: Pound them slightly with a rolling pin if they’re stubbornly thick.
- DON’T OVERMIX THE FILLING: The second you start folding, the egg and sauce should still look slightly uneven—that’s normal. Overmixing turns the filling into a gluey mess that leaks when frying. Just distribute the chicken, egg, and sauce in a loose line down the center of the tortilla, then fold like a burrito. The heat will bind everything together.
- USE HOISIN SPARINGLY: I was skeptical until I tried it: Zaxby’s egg rolls rely on hoisin for that signature sweet-savory punch, but too much makes them cloying. Start with just 1 tablespoon mixed into the egg—you can always add more after tasting. The soy sauce (1-2 tbsp) should balance it out, not compete.
Perfect pairings for these flavors
Dipping Sauces
Zaxby's signature spicy ranch is a must—mix ½ cup ranch dressing with 1 tbsp sriracha and 1 tsp honey. For a sweeter option, try their honey mustard sauce: blend ¼ cup honey, ¼ cup Dijon mustard, and 1 tbsp apple cider vinegar.
Both sauces cut through the crispy exterior and spicy filling beautifully. 🥄
Side Dish Pairings
Serve with Zaxby's signature slaw—shredded cabbage, carrots, and a tangy mayo-based dressing. For a lighter option, pair with steamed broccoli or cucumber salad. The cool, fresh flavors balance the richness of the egg rolls perfectly. I love adding pickled jalapeños for extra heat and crunch.
Beverage Pairings
A sweet tea is the classic choice—Zaxby's version has just the right amount of sugar and lemon. For something refreshing, try sparkling water with lime or a light lager like Miller Lite.
If you prefer cocktails, a margarita or gin and tonic complements the spicy flavors without overpowering them. 🍹
Breakfast Fusion
Turn these into a breakfast dish by serving with scrambled eggs and bacon. The savory, spicy egg rolls add a fun twist to a classic morning meal.
For a brunch spread, pair with biscuits and gravy or hash browns for a hearty combo. The crispy texture holds up perfectly to these hearty sides.
Meal Prep Strategy
For meal prep, fry the egg rolls, then reheat in a 350°F oven for 5-7 minutes to restore crispiness. Store in an airtight container with parchment paper between layers to prevent sogginess.
Serve with pre-made dipping sauces in small containers for easy grab-and-go meals. These reheat surprisingly well, making them perfect for lunches or snacks. ⏰
Kid-Friendly Tweaks
For picky eaters, reduce the sriracha to 1 tbsp and add ½ cup shredded cheddar cheese to the filling. Kids love the milder flavor and extra cheesy goodness.
Serve with mild ranch or ketchup for dipping. The crispy texture often wins them over even if they're hesitant about spicy food. 🧒
Nutrition facts
Frequently asked questions
Can I make these egg rolls without deep frying?
For a healthier version, bake the assembled egg rolls on a parchment-lined tray at 400°F for 12-15 minutes, flipping halfway. Brush with a little oil first for crispiness. The texture won't be identical, but they'll still be delicious and much lighter.
Why do my tortilla cups keep falling apart? This usually happens when the filling is too loose or the tortillas aren't properly chilled before frying.
How do I store leftover egg rolls?
Store cooked egg rolls in an airtight container with parchment paper between layers to prevent sogginess. They'll keep for 3-4 days at room temperature. For longer storage, freeze them for up to 2 months. To reheat, bake at 350°F for 5-7 minutes or air fry at 375°F for 3-4 minutes until crispy again.
What's the best way to adjust the spice level?
Start with the full 0.25 cup sriracha for authentic heat, but reduce to 1-2 tablespoons for milder versions. For extra kick, add 1 tbsp hot sauce or ½ tsp cayenne pepper to the filling. Always taste before assembling—you can always add more spice after cooking if needed.
Can I use pork instead of chicken?
Yes, but you'll need to adjust the cooking time. Use 2 lbs ground pork or thinly sliced pork shoulder, and cook it until fully done (165°F internal temp). The pork will be more flavorful, but the texture will be slightly different. You might want to reduce the soy sauce slightly to balance the richness.