The jury was immediately struck by the product’s elegant packaging—flowing curves and wave motifs evoke a sense of refinement, while the individually sealed opaque packets ensure that each roll arrives in perfect condition.

Visually, the eggrolls are slim, golden and precisely shaped. Their surface glows with a soft sheen, hinting at the premium New Zealand butter used in the recipe. Attractive layering is visible along the edges, lending a hand-rolled quality that reinforces the product’s artisanal credentials.

On the nose, the aroma is warm and inviting, offering balanced notes of butter, egg and biscuit. A light sweetness lingers in the background, enhancing the olfactory experience without tipping into excess.

In terms of taste, the eggrolls display notable restraint. The sweetness is gentle, allowing the richness of butter and egg to take prominence. Hints of caramelisation and soft flour tones round out a flavour profile that is quietly indulgent and harmoniously composed.

The texture is one of the product’s key strengths. Crisp and airy on the initial bite, the eggrolls dissolve smoothly with a delicate layering that speaks to meticulous rolling and even baking. Most maintained their form well, with only occasional fragility noted—an acceptable feature for such a fine biscuit.

The aftertaste is mellow and satisfying, leaving behind soft notes of biscuit and a buttery warmth that invites repeat enjoyment.

For its elegance, balance and faithful expression of a beloved tradition, Kee Wah Bakery’s Crispy Eggrolls have earned their place as a finalist for the 2025 Jury Prize.