1. Make the Filling: In a saucepan, combine the chopped peaches, lemon juice, butter, brown sugar, granulated sugar, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring often, until the mixture thickens and the peaches soften, about 5-7 minutes.

2. Add Vanilla: Remove the filling from the heat and stir in the vanilla extract. Allow the filling to cool completely before assembling the egg rolls.

3. Fill the Wrappers: Place 2 to 3 tablespoon of the peach filling in the center of each egg roll wrapper. Fold in the sides, roll the wrapper tightly, and seal the edge with a bit of water.

4. Fry the Egg Rolls: Heat about 1-2 inches of oil in a heavy-bottomed pan or Dutch oven to 350°F to 375°F. Fry the egg rolls in batches for 2 to 3 minutes, turning occasionally, until they are golden brown and crispy.

5. Drain and Serve: Transfer the fried egg rolls to a paper towel-lined plate or wire rack to drain any excess oil. Dust with powdered sugar or roll them in cinnamon sugar before serving warm.