In a saucepan over medium heat, combine chopped peaches, fresh lemon juice, butter, light brown sugar, cornstarch, and ground cinnamon. Stir occasionally, cooking until it simmers. Lower heat and let it thicken for about 10 minutes. Stir in pure vanilla extract and cool slightly.

Lay an egg roll wrapper on a flat surface with one corner pointing towards you. Brush the edges lightly with water.

Spoon approximately 2 tablespoons of cooled peach filling onto the center of the wrapper. Fold in sides and roll up tightly.

In a deep fryer or dutch oven, heat vegetable oil to 350°F.

Carefully place egg rolls into hot oil and fry in batches for about 5-6 minutes until golden brown. Drain on paper towels.

Whisk together powdered sugar, milk, vanilla bean paste, and a pinch of salt in a bowl to create a dipping sauce.

Dust cooled egg rolls with powdered sugar and serve with the dipping sauce.