In a medium saucepan, add fresh peaches, granulated sugar, brown sugar, cinnamon, nutmeg (if using), cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens, about 5-7 minutes.

Once thickened, remove the saucepan from the heat and let the filling cool slightly.

Lay an egg roll wrapper in a diamond shape on a clean surface. Place about 2 tablespoons of the peach filling in the center of the wrapper.

Fold the bottom corner over the filling, tuck in the sides, and roll tightly towards the top corner. Seal the edge with a little water.

In a deep skillet, heat vegetable oil to 350°F (175°C). Ensure the oil is hot enough for a crispy finish.

Fry the egg rolls in batches, cooking for 2-3 minutes on each side or until they turn golden brown and crispy.

Remove the egg rolls with a slotted spoon and drain on paper towels. Dust with powdered sugar before serving.