1. In a small saucepan, combine the peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon. Bring the mixture to a boil while stirring, then reduce the heat to low. Let it simmer for about 10 minutes, stirring occasionally, until the mixture thickens. Remove from heat, stir in vanilla extract, and allow it to cool.
2. To assemble the egg rolls, place an egg roll wrapper on a clean surface with a corner pointing towards you. Lightly brush the edges with water. Add about 2 tablespoons of the cooled peach filling to the center.
3. Fold the sides in and roll the wrapper tightly around the filling, sealing the edges with water. Repeat with the remaining wrappers and filling.
4. Heat oil to 350°F in a deep fryer or large skillet. Fry the egg rolls in batches until they turn golden brown, about 5-6 minutes.
5. Transfer the fried egg rolls to a wire rack over paper towels to drain. For extra sweetness, dust with powdered sugar if desired.

For the Vanilla Bean Dipping Sauce: In a small bowl, whisk together the powdered sugar, milk, and vanilla bean paste. Add a pinch of salt to taste and adjust the consistency by adding more milk as needed. Enjoy!