First, slice and dice your peaches into preferred bite-sized pieces

In a small bowl, add corn starch and water, stir together with a fork.

In a large pan add in peaches, brown sugar, and the water/corn starch mixture.

Stir throughout the process and cook until your peach mixture thickens and becomes bubbly.

Remove from the heat and then add in the vanilla extract.

Prepare your egg roll wraps by adding 1-2 tbsp of the peach mixture into 1 egg roll wrap right in the center.

Use water to seal the edges. Fold the egg roll wrap according to the instructions on the package.

In a separate bowl or on a plate, prepare your cinnamon sugar by adding the granulated sugar and cinnamon mix well. (set aside)

Heat vegetable oil in a frying pan, you can test when its hot enough by placing the handle of a wooden spoon into the oil, and if the oil bubbles it's ready.

Fry the peach eggrolls for 3-4 mins on each side until crispy

Remove from oil, drain on paper towels 2-3 mins.

Toss the eggrolls in the cinnamon-sugar mixture.

Serve hot.