Add the chopped peaches, lemon juice, butter, brown sugar, cornstarch, and cinnamon to a small saucepan and set it over heat. Stir as the mixture warms so the cornstarch blends in evenly and the peaches start releasing juice.

Bring the filling to a boil, then lower the heat and simmer for about 10 minutes, stirring now and then, until it thickens; stir in the vanilla extract and let it cool completely. The mixture will bubble, look cloudy at first, then turn glossy and thick enough to mound on a spoon.

Set one egg roll wrapper on a clean surface with a corner pointing toward you, brush the edges with water, and place about 2 tbsp of cooled peach filling in the center. The damp edges will look slightly opaque and tacky, which helps create a stronger seal.

Fold the sides inward and roll the wrapper up tightly until fully sealed, then repeat with the remaining wrappers. A properly rolled egg roll should feel compact with no loose flaps or visible air pockets.

Heat the oil to 350°F, then fry the egg rolls in batches for about 5-6 minutes until deep golden brown. The wrappers should look blistered and evenly browned, with a crisp shell that feels firm when lifted.

Transfer the fried rolls to a wire rack set over paper towel and let them cool slightly, then dust with powdered sugar, if desired. Keeping them on a rack helps steam escape so the crust stays crisp instead of softening underneath.

Whisk the powdered sugar, milk, and vanilla bean paste together, then add a pinch of salt to taste. The dip should be smooth, pourable, and thick enough to cling lightly when you drag a spoon through it.