Chinese Pork & Mushroom Wraps

3/4 tsp. kosher salt ; more to taste

2 Tbs. hoisin sauce (I prefer Koon Chun or Lee Kum Kee brands), plus

1/2 cup for serving

1 Tbs. soy sauce

2 tsp. Asian sesame oil

1 tsp. rice vinegar

3 Tbs. canola or peanut oil

2 cups match-stick-cut leftover Roasted Pork Loin with Maple-Mustard Crust, (about 1/2 lb.)

1 bunch scallion s, trimmed, whites and light-green parts thinly sliced and green parts cut into 2-inch pieces (keep separate)

1/2 lb. shiitake mushroom s, stemmed and thinly sliced (about 4 cups)

2 large egg s, beaten

2 tsp. minced fresh ginger

2 tsp. minced garlic

6 to 8 medium flour tortillas (about 8 inch diameter), warmed