Gather the ingredients.

Place 2 tablespoons white wine, 2 tablespoons soy sauce, 2 teaspoons cornstarch, and 1 teaspoon sesame oil into a non-reactive bowl; stir until smooth. Stir pork into marinade until thoroughly coated; refrigerate for 30 to 60 minutes.

Meanwhile, pour hot water over mushrooms in a small bowl; set aside to soften for 15 to 20 minutes. Drain mushrooms; pat dry, remove any hard stem pieces, and finely chop. Combine mushrooms, green onions, garlic, and ginger in a medium bowl; set aside.

Remove outer leaves from napa cabbage; tear green leafy portions from the central stalks of the leaves. Slice stalks into thin, 1-inch pieces. Finely chop green leafy portions; set aside the sliced stems and chopped leaves in separate bowls.

Whisk 3 tablespoons soy sauce, 3 tablespoons white wine, remaining 1/2 teaspoon cornstarch, sugar, and ground black pepper together in a small bowl until combined; set aside.

Heat oil and 1 teaspoon sesame oil in a wok over medium-high heat. Add marinated pork; cook and stir until cooked through and edges have begun to brown, about 5 minutes. Transfer pork to a bowl.

Pour beaten eggs into the hot wok, adding more oil if needed; cook and stir until eggs are scrambled and firm, about 2 minutes. Stir in mushroom mixture; cook and stir for 1 to 2 minutes. Add napa cabbage stem pieces; cook and stir until hot but still crunchy, about 1 minute. Add chopped cabbage leaves and remaining 2 tablespoons white wine; cook and stir until hot, about 1 minute. Add cooked pork and reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes.

Mix hoisin sauce, remaining 1 tablespoon soy sauce, and remaining 1 teaspoon sesame oil together in a small bowl until thoroughly combined.

To serve, spread about 1 tablespoon hoisin mixture over each pancake, top with about 1/2 cup pork mixture, and roll up.