In a medium saucepan over medium heat, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add in 1 can of drained peaches, 1/4 cup of brown sugar, and 2 tablespoons of salted butter. Cook the mixture, stirring frequently, for about 5–7 minutes until it begins to thicken and bubble. Once ready, stir in 1 teaspoon of vanilla extract and allow the filling to cool completely.

While the filling cools, lay out two egg roll wrappers in an overlapping position on a clean surface. Place approximately 1 tablespoon of the cooled peach mixture in the center of the wrappers. Carefully fold the corners into the center and roll tightly, making sure to seal the edges with a bit of water to prevent any filling from escaping while frying.

In a shallow dish, combine 1/4 cup of granulated sugar with 1 teaspoon of ground cinnamon, mixing thoroughly. Set this aside for the coating.

In a deep skillet or frying pan, heat about 2 inches of canola oil over medium-high heat until it reaches 350°F. Carefully place 3-4 egg rolls into the hot oil and fry for 3 to 6 minutes, turning occasionally, until they become golden brown and crispy. Use a slotted spoon to remove the rolls and transfer them to a plate lined with paper towels to absorb any excess oil.

Once the fried Peach Cobbler Egg Rolls have drained, roll them gently in the prepared cinnamon-sugar mixture until well-coated. Serve warm and enjoy!