1. Prepare the Filling:

• Drain the peaches and reserve 1 tablespoon of the juice.

• In a small bowl, whisk reserved juice with cornstarch. Set aside.

• In a saucepan over medium-high heat, melt the butter.

• Add ½ cup white sugar, ½ cup brown sugar, ¼ tsp cinnamon, and vanilla extract. Stir to combine.

• Bring mixture to a boil and whisk in the cornstarch slurry. Lower heat and simmer until thickened.

• Gently stir in drained peaches. Remove from heat and let cool completely.

2. Prep Cinnamon Sugar:

• In a shallow bowl, combine the remaining ½ cup white sugar with ¼ tsp cinnamon. Set aside.

3. Assemble the Egg Rolls:

• Lay out an egg roll wrapper with a corner facing you.

• Place a spoonful of the cooled peach mixture in the center.

• Wet all edges of the wrapper with water using your finger.

• Fold left and right corners toward the center. Fold up the bottom corner, then roll tightly into a log.

• Repeat with remaining wrappers.

4. Fry the Egg Rolls:

• Heat 2–3 inches of oil in a deep pan to 350°F (175°C).

• Fry egg rolls in batches for about 3 minutes per side, until golden brown and crisp.

• Transfer to a wire rack and immediately toss in the cinnamon sugar mixture while still hot.

5. Prepare the Icing Dip (Optional):

• In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth.

• Serve alongside warm egg rolls for dipping.