Heat a 12", non-stick sauté pan to medium high. Break-up the ground pork into the pan and season with ¼ teaspoon kosher or sea salt and ½ teaspoon black pepper. Cook for 3 to 4 minutes until the pork is beginning to brown.
Lower the heat to medium, add the garlic and ginger and continue to cook for another 2 to 3 minutes, stirring occasionally.
As the pork is cooking, add all of the vegetables into the pork mixture and add the Sirracha sauce. Continue to cook until the vegetables are cooked through but still a little crunchy, about 4 to 5 minutes. Remove from the heat.
On a lightly floured surface, open one roll of Crescent Roll dough at a time, and separate into 8 individual triangles. Brush a little of the hoisen sauce on each triangle. Spoon 1-1/2 to 2 tablespoons of the pork mixture onto the middle of each triangle. Because not all of the triangles are of equal size the amount will vary slightly. Turn up the long, flat edge slightly and then bring up the pointed ends to the middle and pinch together.
Repeat the process with the other three tubes of dough.
Place all of the filled triangles on two 12" x 17" cookie sheets sprayed with non-stick cooking spray and bake for 15 minutes until they are golden brown.
Remove from the oven and let cool for 5 minutes. Serve with the dipping sauce.