Prepare the Peach Filling:

• If using fresh peaches, peel, pit, and dice them. If using canned peaches, drain them thoroughly.
• In a skillet over medium heat, melt the butter.
• Add the peaches, white sugar, brown sugar, cinnamon, nutmeg, and a pinch of salt to the skillet.
• If the mixture is too juicy, sprinkle in the flour to help thicken it.
• Cook for 5-7 minutes, stirring occasionally, until the peaches are tender and the mixture has thickened.
• Remove from heat and let the filling cool slightly.

Assemble the Egg Rolls:

• Lay an egg roll wrapper on a clean, dry surface with one corner pointing toward you, forming a diamond shape.
• Place 2-3 tablespoons of the peach filling near the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the side corners.
• Roll the wrapper tightly toward the top corner, sealing the edge with a dab of water.
• Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

• In a deep fryer or large pot, heat oil to 350°F (175°C).
• Carefully place a few egg rolls into the hot oil, avoiding overcrowding.
• Fry for 2-3 minutes, turning occasionally, until golden brown and crispy.
• Remove and drain on paper towels.

Serve:

• Dust the warm egg rolls with powdered sugar or cinnamon sugar, if desired.
• Serve immediately, optionally with a scoop of vanilla ice cream.