01 -
Melt butter in a skillet over medium heat. Add peaches, brown sugar, cinnamon, and vanilla extract. Cook for 5-7 minutes until the peaches soften.
02 -
If desired, mix cornstarch with water and add it to the peaches. Cook for an additional 1-2 minutes until thickened. Let the mixture cool.
03 -
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
04 -
Lay an egg roll wrapper in a diamond orientation. Add 1 tablespoon each of cheesecake filling and peach filling to the center. Fold up the bottom corner over the filling, fold in the sides, and roll tightly. Seal the top corner with water.
05 -
Heat vegetable oil to 350°F (175°C). Fry the assembled egg rolls for 2-3 minutes, turning occasionally, until golden brown.
06 -
Remove the fried rolls from the oil and immediately roll them in cinnamon sugar to coat evenly.