In a medium saucepan, combine the diced peaches, sugar, cornstarch, cinnamon, and vanilla extract.

Cook over medium heat, stirring frequently, until the mixture thickens (about 5-7 minutes).

Remove from heat and let the filling cool completely. This step is crucial to prevent the wrappers from becoming soggy.

Lay an egg roll wrapper on a clean surface in a diamond shape (one corner pointing toward you).

Spoon about 2 tablespoons of the cooled peach filling onto the center of the wrapper. Be careful not to overfill, as this can cause the wrappers to burst during frying.

Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner.

Brush the top corner with a little water to seal the egg roll. This ensures the filling stays inside while frying. Repeat with the remaining wrappers and filling.

In a small bowl, mix the sugar and cinnamon for coating. Set aside.

Heat oil in a deep skillet or pot to 350°F (175°C). Use a thermometer to maintain the correct temperature, as this is key to achieving a crispy texture.

Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy egg rolls.

Remove with a slotted spoon and drain on a paper towel-lined plate.

While still warm, brush each egg roll with melted butter and roll in the cinnamon-sugar mixture to coat. This adds an extra layer of sweetness and flavor.

In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.

Drizzle the glaze over the warm egg rolls before serving. This step is optional but highly recommended for an extra touch of sweetness.

Serve the peach cobbler egg rolls warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. They’re perfect for sharing at parties, potlucks, or family gatherings.