1. In a small saucepan, combine peaches, sugar, cinnamon, lemon juice, and cornstarch (if using).

2. Cook over medium heat for 5–7 minutes, stirring often, until peaches soften and the juices look glossy and lightly thickened.

3. Remove from heat and let the filling cool for 10–15 minutes (cool filling helps prevent soggy wrappers).

4. Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 1 1/2 to 2 tablespoons filling into the center.

5. Fold the bottom corner up over the filling, fold in the sides, and roll tightly. Seal the edge with a dab of water.

6. Heat about 1 inch of oil in a skillet or deep pan to 350°F (175°C).

7. Fry egg rolls in batches for 2–3 minutes per side, turning until evenly golden and crisp.

8. Transfer to a paper towel-lined plate or a wire rack to drain. Dust with powdered sugar if desired, and serve warm.