Heat 1 tablespoon of the oil in a wok over high heat. Add eggs and swirl to coat the surface of the wok; cook, without stirring, until set, 1 to 2 minutes. Transfer to a cutting board; roll up and slice crosswise into 1/4-inch wide strips; set aside. Wipe wok clean.
Heat the remaining 3 tablespoons of the oil in a wok over high heat. Add the pork, stir quickly for 1-2 minutes; transfer to a bowl with a slotted spoon.
With remaining oil in wok, add in the garlic and ginger; stir for a few seconds. Toss in the coleslaw, bean sprouts, mushrooms, and scallions. Cook, stirring, for 2-3 minutes until vegetables are soft. Season with a pinch of salt and pepper.
Add the pork back to the wok, along with 1/3 cup of hoisin sauce. Mix to combine. Taste, and add a pinch more salt and pepper, if necessary. Transfer filling to a bowl.
Stack tortillas between damp paper towels; microwave on high for 1-2 minutes. Lay individual tortillas on plates, paint the remaining hoisin on each one; top with the moo shu filling and the egg strips. Roll up and enjoy!
You can also ditch the flour tortillas and serve this over Asian noodles or white rice!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.