Heat the diced peaches in a skillet over medium high heat.

Stir the water and cornstarch together in a bowl, and add it to the skillet with the sugar.

Stir to combine and saute until the sauce has thickened.

Mix in the vanilla and 1 tsp cinnamon. Squeeze in some fresh lemon juice.

Remove the filling to cool. Place a layer of the filling on one end of each egg roll.

Fold in the sides of each egg roll, and roll them closed.

Brush the closure with some of the beaten egg to seal it. Roll the egg rolls in the butter.

In a bowl, mix together the 1 tbsp cinnamon and the ½ cup brown sugar.

Roll the egg rolls in the cinnamon sugar, and then place on a parchment lined or well greased sheet pan.

Bake for 15-20 minutes until golden brown.