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PdfThaw the pork, and place in a large sauté pan with about ¼ cup of soy sauce and a dash of sesame oil, place the dried mushrooms on top, and cover it with a lid.
Let it simmer at the lowest possible setting (the lower the temperature, the more juicy the pork will be.
Break up the meat occasionally and try to bury the mushrooms so they soak up lots of liquid.
When the pork is cooked uncover it and let most of the moisture cook off.
Pull out the mushrooms and set them to the side. Add a nice dollop of the hoisin sauce to the pork and mix well, set it to the side to cool.
Slice up the cabbage as thinly as you can, and try to avoid using the white centers.
Use a vegedata peeler to slice up the carrot and then cut it into little strips.
Chop up the green onions and the cooked mushrooms.
Mix everything together (don't drain the pork! the noodles will soak up any extra moisture) add crunchy noodles, and you can add in some more sesame oil and hoisin sauce if you like.
Wrap it up in the lumpia wrappers and seal them with a bit of water.