Step 1: Prepare the Peach Filling

Peel and pit the peaches, then dice them into small pieces.

In a medium saucepan, combine the diced peaches with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Stir to coat the peaches evenly.

Over medium heat, cook the mixture for about 5-7 minutes, stirring occasionally, until it thickens and becomes bubbly.

Once thickened, remove the saucepan from the heat and let the filling cool for a few minutes.

Step 2: Set Up the Egg Roll Wrappers

Lay the egg roll wrappers flat on a clean surface. If using pre-packaged wrappers, cover them with a damp cloth to prevent them from drying out.

Spoon approximately 2 tablespoons of the cooled peach filling into the center of each egg roll wrapper. Be careful not to overstuff.

Step 3: Roll the Egg Rolls

Fold the bottom corner of the wrapper over the peach filling, then fold in the two side corners.

Carefully roll the wrapper upward, sealing the filling inside. Use the egg wash (a beaten egg with a splash of water) to seal the top edge of the wrapper.

Step 4: Fry the Egg Rolls

Heat vegetable oil in a deep pan or fryer to about 350°F (175°C).

Gently place the egg rolls into the hot oil, frying in batches if necessary to avoid overcrowding. Fry each roll for 2-3 minutes per side or until golden brown and crispy.

Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

Step 5: Add the Finishing Touches

While the egg rolls are still warm, dust them with powdered sugar or sprinkle them with a cinnamon-sugar mixture for added sweetness.

Let the egg rolls cool slightly before serving with whipped cream or vanilla ice cream if desired.