In a medium saucepan over medium heat, add the peeled and diced fresh peaches, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract. Stir continuously for about 5-7 minutes until the mixture thickens and becomes syrupy. Allow it to cool slightly before using.

On a clean surface, lay one egg roll wrapper in a diamond shape. Place about 2 tablespoons of the peach filling at the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll tightly towards the top corner and seal the edges with a little water, ensuring no filling escapes during frying. Repeat this process with the remaining wrappers and filling.

In a deep skillet, pour in vegetable oil until it reaches about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). Test if the oil is hot enough by dropping a small piece of bread in—it should sizzle and turn golden brown.

Carefully drop the assembled egg rolls into the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, turning occasionally until they are golden brown and crispy.

Once golden, use a slotted spoon to remove the egg rolls from the oil and drain them on a paper towel-lined plate. If desired, dust the warm egg rolls with powdered sugar for an extra touch of sweetness. Serve immediately, ideally with a scoop of vanilla ice cream.