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!