Creating these Peach Cobbler Egg Rolls is a breeze, and I’ll guide you through each step like we’re cooking together in my kitchen.

1. In a medium saucepan over medium heat, combine the diced peaches, sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Stir well and cook for about 5-7 minutes until the peaches are soft and the mixture thickens. Remove from heat and stir in vanilla extract. Let it cool slightly.
2. Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the peach filling onto the center of the wrapper.
3. Brush the edges of the wrapper with the beaten egg. Fold the bottom corner over the filling, then fold the sides. Roll tightly to form the egg roll, sealing the edges.
4. In a deep pan, heat the oil to 350°F (175°C). Carefully fry the egg rolls in batches for about 2-3 minutes each, turning occasionally, until they’re golden brown and crispy.
5. Remove the egg rolls from the oil and drain on paper towels. Dust with powdered sugar before serving for an extra touch of sweetness.

Remember, always keep an eye on the oil temperature to ensure even cooking and avoid a greasy result.