Heat the vegetable oil in a medium saucepan over high heat. Add the garlic and ginger and sauté until fragrant, about 30 seconds. 

In a separate bowl, mix together the chicken broth, soy sauce, orange juice, cornstarch, sambal oelek, and raw sugar. 

Add this mixture to the ginger-garlic mixture and bring to a boil. Stir until the sauce is thick and shiny. Remove the pan from the heat and cover it to keep it warm. 

Put ½ teaspoon of mustard in a line down the center of each egg roll wrapper and place a hot dog on top. Roll the wrapper up like an egg roll, tucking the ends in to make a cylindrical package. 

Heat the peanut oil to 375°F in a large, deep pot. 

Fry the wieners a few at a time until they are brown and crisp, about 2 minutes. Place the cooked wieners on a paper-towel-lined plate to cool. When all the hot dogs are fried, pour the sauce over them and sprinkle them with chives.