1. In a medium saucepan over medium heat, combine diced peaches, brown sugar, cinnamon, nutmeg, and cornstarch. Stir frequently and cook until the mixture thickens. Set aside to cool slightly.

2. Lay out an egg roll wrapper in a diamond shape. Place 2 tablespoons of peach filling in the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Moisten the top corner with water to seal.

3. Heat oil in a deep skillet or pot to 350°F (175°C). Fry egg rolls in batches, 2–3 minutes per side, until golden brown. Drain on paper towels.

4. In a shallow bowl, combine granulated sugar and cinnamon. Roll warm egg rolls in the cinnamon sugar until coated.

5. In a small bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over the egg rolls before serving.