While samosas are generally wrapped in flour pastry, swapping in rice paper wrappers helps make them gluten free instead! Cook easy samosas from scratch with just 15 minutes of prep time, then bake them in the oven for a healthier touch. Serve these colorful, savory appetizers with your favorite dipping sauce (we recommend Kikkoman® Gluten-Free Sweet Chili Sauce) or add a side of salad greens to make it a full meal!
2 tablespoons Kikkoman® Sesame Oil, divided 1 cup russet potato, peeled and finely chopped ½ cup white onion, finely chopped ½ cup red bell pepper, finely chopped ½ teaspoon garlic, minced 1 teaspoon ground cumin 1 teaspoon ground turmeric ½ teaspoon sea salt ½ cup cilantro, chopped ½ cup peas 4 rice paper sheets ½ cup Kikkoman® Gluten-Free Sweet Chili Sauce, for dipping
Heat 1 tablespoon of sesame oil over medium heat in a medium pan. Add potatoes, onion and bell pepper. Sauté for 5 minutes. Add garlic, cumin, turmeric and sea salt. Stir and continue to cook for 5 minutes longer. Turn heat off and stir in cilantro and peas. Cool mixture 5 minutes.
Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Cut sheets of rice paper in half with kitchen scissors to create 8 half-moon slices. Fill a large bowl with warm water and submerge 2 slices of rice paper for 20 seconds. Shake off excess water and place on a clean work surface. Fill each half with 1 large spoonful of vegetable mixture. Fold one side in followed by the other side, creating a triangle. Place onto baking sheet. Repeat with remaining paper and filling.
Lightly brush samosas with remaining sesame oil. Bake for 10 minutes. Carefully remove baking sheet from oven and flip samosas. Bake 10 minutes longer. Cool 10 minutes at room temperature. Serve warm with sweet chili sauce.