Make the slaw – Mix all the slaw ingredients in a bowl and stir to combine. Season with a pinch of salt. Store in the fridge until ready to use.
Make the noodles – Cook according to package instructions. Mix the oil and soy sauce into the noodles right after straining them to prevent them from clumping together.
Make the burgers – Mix the soy sauce, rice vinegar, honey and sambol in a small bowl until combined. Preheat a large nonstick pan over medium heat with some vegetable or peanut oil. Add the burgers and cook 5 minutes until the juices are starting to collect on the top of the burger.
Flip the burgers and pour in the sauce. Swirl the pan around so the sauce is touching all the burgers. After about 2 minutes, turn heat to low and use a flat wooden or rubber spatula to cut the burgers into 4 equal pieces right in the pan. Stir so all the burger pieces are coated and continue to simmer for 5 minutes until the sauce is sticky and the burgers are cooked through.
Build the wraps – Start with a piece of lettuce, top with some vermicelli, then a burger piece, then the slaw. Serve with some Thai sweet chili sauce for dipping.