1/4 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons Asian chili-garlic sauce (or to taste; optional)
1/4 cup water
1 (16oz) bag coleslaw mix
1/2 cup chopped fresh cilantro
6 scallions/green onions, white parts minced; green parts sliced thin
1 tablespoon vegetable oil
1 pound ground pork
3 tablespoons freshly grated ginger
12 (9 inch) rice paper wrappers
Combine the hoisin, soy, and chili garlic sauces and water in a small bowl. In another bowl, combine the coleslaw, cilantro and scallion greens; set aside.
Heat oil in a large skillet over medium high heat until just smoking. Add pork and 1/3 cup of the hoisin sauce mixture. (The remaining hoisin sauce will be used as a condiment for dipping.) Cook the pork until no longer pink, about 5 minutes. Stir in the ginger and scallion whites and cook until fragrant. Place this pork mixture into the bowl with the coleslaw, cilantro and scallion greens. Toss to combine.
Spread a clean, damp kitchen towel on the counter. Soak a rice paper wrapper in a shallow bowl of warm water, about 10 seconds, and spread out on towel. Arrange 1/2 cup of filling on each wrapper, leaving a 2 inch border on the bottom. Fold in sides and roll up tightly like a burrito. Repeat with remaining wrappers and filling. Serve with the remaining hoisin sauce mixture for dipping.