1. In a medium saucepan over medium heat, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and vanilla extract.

2. Stir continuously until the mixture thickens and becomes syrupy, about 5-7 minutes.

3. Remove from heat and allow to cool slightly.

4. Lay an egg roll wrapper on a clean surface in a diamond shape.

5. Place 2 tablespoons of the peach filling in the center.

6. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly.

7. Seal the edge with water.

8. Repeat with remaining wrappers and filling.

9. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).

10. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 2-3 minutes per side.

11. Transfer to a paper towel-lined plate to drain excess oil.

12. Dust with powdered sugar if desired and serve immediately with vanilla ice cream.