Prepare the rice paper

• Spray a plate with a little oil.
• Dip the rice paper in water; it does not need to become fully soft.

Fill the wrap

• Spread the spicy buldak sauce on the rice paper.
• Add the seaweed on top.
• Add the cooked buldak noodles and the rice cakes.
• Spoon over the chili crunch with soy beans, the mayonnaise and the lemongrass.

Wrap the burrito

• Fold the sides of the rice paper over the filling.
• Roll it up tightly.
• Double wrap with a second rice paper so it holds together.

Make the sauce

• Mix the fermented soybean chili oil with the lemon juice.
• Serve alongside the burrito.