Let’s create these unique and delicious treats:

1. Make the Cooked Peach Filling:

• In a medium skillet, melt the 1 tablespoon of butter over medium heat.
• Add the diced peaches, brown sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract. Cook, stirring occasionally, for 5-7 minutes, until the peaches are soft and have released their juices.
• Thicken the Filling (Optional but Recommended): In a small bowl, whisk together the 1 tablespoon of cornstarch and 1 tablespoon of cold water until a smooth slurry forms. Stir this slurry into the peach mixture in the skillet. Continue to cook and stir for 1-2 minutes more, until the mixture thickens noticeably.
• Transfer the peach filling to a bowl and let it cool completely. Chilling it in the refrigerator can speed this up.

2. Make the Cheesecake Filling:

• While the peach filling cools, prepare the cheesecake filling. In a medium bowl, combine the softened cream cheese, sifted powdered sugar, and 1 teaspoon vanilla extract.
• Beat with an electric mixer (or stir vigorously with a spoon) until the mixture is completely smooth and creamy, with no lumps. Set aside.

3. Heat Oil for Frying:

• Pour about 2-3 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven.
• Heat the oil over medium to medium-high heat until it reaches 350°F (175°C) on a kitchen thermometer. Adjust heat as needed to maintain this temperature.

4. Assemble and Wrap the Egg Rolls:

• Lay one egg roll wrapper on your work surface in a diamond shape (with one corner pointing towards you).
• Place about 1 tablespoon of the cheesecake filling and about 1 tablespoon of the cooled peach filling in the center of the wrapper. Avoid overfilling.
• Fold and Roll: Fold the bottom corner up and snugly over the filling. Fold in the left and right side corners towards the center, like an envelope. Tightly roll the wrapper up towards the top corner.
• Moisten the edges of the final top corner with a little water (using your finger) and press to seal the egg roll securely. Repeat with the remaining wrappers and fillings.

5. Fry the Egg Rolls:

• Once the oil is at 350°F, carefully place 2-3 assembled egg rolls into the hot oil. Do not overcrowd the pot.
• Fry for 2-3 minutes total, turning them gently with tongs, until they are golden brown and crispy on all sides.
• Using tongs or a slotted spoon, remove the fried egg rolls from the oil and let them drain on a wire rack set over paper towels.

6. Coat in Cinnamon Sugar:

• While the egg rolls are still hot and slightly oily, generously roll each one in the prepared cinnamon sugar mixture until well coated.

7. Serve:

• Serve the Sweet Stuffed Egg Rolls warm. Enjoy the crispy, gooey goodness!

Sealing the egg rolls tightly and maintaining oil temperature are key for frying