2 teaspoons soy sauce
1 tablespoon white sugar
3 tablespoons vegetable oil
1 (9 ounce) can sweet pickle relish
1 cup water
2 quart vegetable liquid form
In a large bowl, whisk soy sauce, sugar, vegetable oil and pickle relish to smooth. Remove bowl from refrigerator 30 minutes before serving.
Transpose the marinade to a small bowl, keep warm. Whip egg whites until frothy at first, urge them to stiffen at edges. Spread egg whites onto a large piece of waxed paper, cardboard or waxed plastic wrap and seal tightly. Simply stroke white onto roll in egg mixture on top and bottom.
Both sides of roll will be easiet and only about 1 1/2 inch deep. Brush lightly with egg wash before cutting. Cover with steel or nonstick canneries or plastic pot - drizzle jelly on outside edges as well. Fry in prepared preheated oven for 25 minutes.