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Prepare the Peach Filling:
In a bowl, combine peaches, sugars, cinnamon, nutmeg, and vanilla. Toss to coat.
Assemble the Egg Rolls:
Place an egg roll wrapper on a flat surface.
Add 2 tablespoons of peach filling to the center.
Fold the bottom corner over the filling, then fold in the sides.
Brush the top corner with water, roll up tightly, and seal.
Repeat with remaining wrappers and filling.
Fry the Egg Rolls:
Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
Drain on paper towels.
Coat the Egg Rolls:
While warm, brush egg rolls with melted butter.
Mix cinnamon and sugar.
Roll each egg roll in the cinnamon-sugar mixture.
Serve:
Dust with powdered sugar and serve warm.
Enjoy with vanilla ice cream, whipped cream, or caramel sauce.
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