Heat 1 tablespoon of sesame oil in a skillet over medium heat. Sauté chopped potatoes, onions, and red bell pepper for 10–15 minutes until tender.

Stir in minced garlic, ground cumin, ground turmeric, and sea salt. Cook for another 2-3 minutes until garlic is fragrant.

Mix in chopped cilantro and sweet peas, ensuring even distribution. Remove from heat and let cool.

Soak rice paper sheets in warm water for about 10 seconds until pliable. Shake off excess water.

Place 1-2 tablespoons of filling onto the rice paper. Fold the bottom over filling, fold in sides, and roll tightly.

Heat remaining tablespoon of sesame oil over medium-high heat. Fry samosas for 4-5 minutes on each side until golden brown.

Remove from pan, drain on paper towels, and serve hot with Kikkoman® Gluten-Free Sweet Chili Sauce.