Heat 2 tablespoons of Kikkoman® sesame oil in a skillet over medium heat. Add diced russet potato, chopped white onion, and red bell pepper. Sauté for about 10–15 minutes until tender and lightly browned. Stir in minced garlic, ground cumin, ground turmeric, and sea salt, cooking for another minute. Fold in chopped cilantro and peas.

Fill a shallow dish with warm water. Immerse one rice paper sheet for 10–15 seconds until pliable. Lay it flat on a clean, damp surface, keeping remaining sheets covered.

Position moistened rice paper sheet with a corner facing you. Spoon a generous amount of filling onto the lower third. Fold the corner over the filling, fold in the sides tightly, and roll it up toward the top corner to seal.

Heat 3 tablespoons of sesame oil in a skillet over medium-high heat. Add the assembled samosas, frying for approximately 3–5 minutes on each side until golden brown and crispy. Drain on paper towels.

Serve warm alongside Kikkoman® gluten-free sweet chili sauce for dipping.