In a medium saucepan, combine the chopped peaches, fresh lemon juice, salted butter, light brown sugar, cornstarch, and ground cinnamon. Cook over medium heat, stirring occasionally until the mixture begins to boil. Reduce heat and let it simmer for about 10 minutes. Remove from heat, stir in the pure vanilla extract, and allow to cool.

On a clean, flat surface, place an egg roll wrapper with one corner pointing toward you. Moisten the edges with water. Spoon approximately 2 tablespoons of the cooled peach filling onto the center of the wrapper. Fold the bottom corner over the filling, fold in the side corners, and roll tightly to seal. Repeat until all filling is used.

In a heavy-bottomed skillet or deep fryer, heat vegetable oil to 350°F (175°C) over medium-high heat. You can use an air fryer for a healthier option—just preheat it to 380°F (193°C) while you prepare the egg rolls.

Once the oil is hot, carefully lower a few egg rolls into the skillet and fry for about 5-6 minutes, until golden brown. Transfer to a plate lined with paper towels to drain excess oil.

In a small bowl, whisk together the powdered sugar, milk, vanilla bean paste, and a pinch of salt until smooth. Adjust consistency with more milk if necessary, then set aside.

Dust cooled egg rolls with powdered sugar before serving. Serve with the vanilla bean dipping sauce.