In medium bowl, combine pork, sherry, sugar, and soy sauce. Mix well. Refrigerate from 1/2 hour to 6 hours. In small bowl, combine water, cornstarch and bouillon (set aside). In skillet, add butter until melted and add egg. Cook until firm (turning once). Remove egg and cut into strips. Cook pork in skillet (about 3 minutes until no longer pink). Add cabbage, sprouts and mushrooms and cook about one minute (until crispy). Add cornstarch and mix. Cook until thick and bubbly. Add eggs and onions, stir gently and remove from heat. Spread 1 tsp. of hoisin sauce onto tortillas. Place 1 Tbsp. pork mix spread on tortillas and roll them.
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