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Crispy and Chewy Rice Paper Samosas

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Serves 8


Prep Time

15 minutes


Cook Time

30 minutes


Total Time

45 minutes

kikkoman products used:


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


  1. 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.
  2. 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.
  3. 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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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