Dip two rice papers into warm water. Remove the rice paper when you feel them begin to soften. Tightly roll up the rice paper then cut it into 3-4 pieces. Repeat this process with the remaining rice paper.
Add the Lee Kum Kee Minced Garlic, Lee Kum Kee Chiu Chow Style Chili Oil, Lee Kum Kee Panda Brand Cooking Soy Sauce, vegetable bouillon, gochujang, agave, and water to a pot. Mix to combine. Heat it over medium-high heat and bring it to a boil.
Add in the rice paper rolls and cook for 3-4 minutes. Remove the pot from heat and garnish with sesame seeds and sliced green onions. Enjoy!