In a small saucepan, heat peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon. Bring to a boil, stirring, and then reduce heat to low and simmer, stirring occasionally, about 10 minutes or until thickened. Stir in vanilla extract, then set aside to cool. To assemble egg rolls, place an egg roll wrapper on a clean surface with one corner facing you. Brush the edges with water, place about 2 tablespoon of cooled peach filling in the center. Fold sides in while rolling until egg roll is rolled and sealed. Repeat with remaining wrappers. Preheat oil to 350°F. Cooking in batches, carefully place egg rolls into hot oil and fry until deep golden brown, about 5-6 minutes. Remove egg rolls to a wire rack placed over a paper towel or cooling rack to drain. Once cool, dust with powdered sugar, if desired.
