Microwave the chicken sausages for 1 minute.

Finely chop the chives and carrot.

In a bowl, whisk 1 egg with salt and ginger wine to make egg mixture.

Add the chopped chives and carrot to the egg mixture and mix well.

Heat a pan over low heat and pour the egg mixture into the pan.

Roll the egg mixture slowly, similar to making an egg roll, and move it to one side of the pan.

Add more egg mixture to the pan and repeat the rolling process three times.

Roll the egg hotdog tightly and let it cool slightly.

Insert wooden skewers into the cooled egg hotdogs.