In a medium saucepan, combine diced peaches, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Cook over medium heat until thickened, about 5–7 minutes. Stir in vanilla extract and cool.

Place an egg roll wrapper on a flat surface with one corner pointing toward you. Spoon 2–3 tbsp of peach filling in the center. Brush edges with melted butter. Fold bottom corner over filling, then sides, roll tightly, and seal top with butter. Repeat.

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

Fry egg rolls in batches until golden brown, about 2–3 minutes per side. Drain on paper towels.

Dust with powdered sugar and serve warm with ice cream or caramel sauce.