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Cook the noodles of your choice following package instructions. Rinse with cold water to cool and drain.
Toss noodles, zucchini, carrot, and cabbage in a bowl. Alternatively, layer the filling ingredients individually when wrapping.
Mix the potato starch and water in a small bowl until smooth.
Wet rice paper with water and place a portion of the filling on it. Wrap tightly. Double wrap with a second rice paper if needed. Lay wrapped dumplings on a tray.
Heat oil in a saucepan over medium heat. Sauté garlic and ginger until fragrant.
Add gochujang, rice vinegar, soy sauce, and agave syrup. Stir to combine, then slowly whisk in the cornstarch slurry. Simmer until sauce thickens.
Add the wrapped dumplings to the sauce and cook briefly until warmed through, turning gently to coat in the sauce.
Garnish with green onions if desired and serve hot. Enjoy your Korean-inspired dumplings!