1. In a medium bowl, combine the diced peaches, sugar, cinnamon, and vanilla extract. Stir until the peaches are well-coated, and the mixture is fragrant.
2. Lay an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the peach mixture onto the center of the wrapper.
3. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, sealing the top corner with a dab of water.
4. Repeat with remaining wrappers and filling.
5. In a deep skillet, heat oil over medium heat to 350°F. Carefully add the egg rolls, a few at a time, frying until golden brown and crispy, about 2-3 minutes per side.
6. Remove the rolls with a slotted spoon and drain on paper towels.
7. Dust with powdered sugar before serving for that extra touch of sweetness.

Pro tip: If you’re new to frying, don’t overcrowd the pan, as it’ll lower the oil temperature, making the rolls soggy rather than crispy.