Heat 2 tablespoons of sesame oil in a skillet over medium heat. Add diced russet potatoes, chopped onion, and red bell pepper, sautéing for 10–15 minutes until vegetables are tender and fragrant. Stir in minced garlic, ground cumin, ground turmeric, and sea salt, cooking for an additional minute. Fold in fresh cilantro and peas, mixing thoroughly, then remove from heat and let cool.

Fill a shallow dish or large plate with warm water. Soak each rice paper sheet in the water for 10–15 seconds until pliable and slightly translucent. Carefully remove, lay flat on a clean surface, and cover with a damp towel to keep moist while assembling.

Take one rice paper sheet and place a generous portion of the cooled filling onto the lower third of the sheet. Fold the bottom edge up over the filling, then fold in the sides, sealing edges securely. Roll tightly but gently to maintain structure, ensuring there are no gaps for filling to escape during frying.

In a deep skillet or frying pan, heat 3–4 tablespoons of sesame oil over medium heat. Fry the assembled samosas in batches for 3–5 minutes on each side until golden brown and crispy. Avoid crowding the pan, then drain on paper towels to absorb excess oil.

Plate the hot, crispy samosas and serve immediately with dipping sauce. Garnish with fresh cilantro or serve alongside sides like cilantro lime rice or spicy mango chutney.