• Chop the peaches and combine them with the lemon juice, butter, brown sugar, cornstarch, and cinnamon in a small saucepan.
• Heat to a boil, stirring occasionally, and then simmer, occasionally stirring about 10 minutes, or until thickened. Set aside to cool after adding vanilla extract.
• To assemble egg rolls, place a wrapper on a clean surface and turn one corner towards you. Make sure the edges are brushed with water. Put about 2 tablespoons of the cooled peach filling in the center.
• Once the egg roll is rolled and sealed, fold the sides in while rolling it. Once all wrappers have been used, repeat the process.
• Turn the oven to 350 degrees Fahrenheit and preheat the oil. Cook egg rolls in batches until golden brown, about 5-6 minutes, by carefully placing them into the hot oil.
• To cool and drain egg rolls, place them on a wire rack over a paper towel. Powdered sugar can be sprinkled on top after the cookies have cooled.

Dipping Sauce with Vanilla Beans

• Combine powdered sugar, milk, and vanilla bean paste in a bowl.
• Add salt to taste and use to dip cooled egg rolls.