Slice your peaches into small chunks or pieces, about 1". You can leave the skins on, or off. Place them in a mixing bowl. Add the lemon juice and the almond extract.
2 cups peaches, 1 tablespoon lemon juice, ¼ teaspoon almond extract
Mix the sugar and cornstarch together with the pinch of salt. Mix the dry ingredients well.
½ cup sugar, pinch of salt, 2 tablespoon cornstarch
Add the dry ingredients to the bowl of peaches. Mix well. Pour mixture into a medium sauce pan and heat on medium low. After the cobbler mixture starts to thicken, keep it stirred so it does not stick. Cook for 5 minutes on low. Remove the saucepan as soon as the peach cobbler mixture after 5 minutes. Let cool.
While the cobbler mixture is cooling, add some oil to the electric frying skillet, about ½ to ¾" deep. Set the electric fry pan to 350° F.
vegetable oil for frying
Pour ¼ cup of water into a small bowl and keep nearby the space you will be rolling up the egg rolls.
Lay one of the egg roll wrappers out on a cutting board so the square looks like a diamond. Spoon about 2 tablespoons of peach cobbler mixture toward the lower point of the diamond.
12 egg roll wrappers
Roll the lower point up and over the peach cobbler mixture. Then, wet your fingertips with water and dampen the left and the right diamond points. Fold them over the cobbler mixture toward the center of the egg roll. Smooth so it sticks.
water for the wrappers
Dampen your fingers again and wet the top diamond edges. Gently roll the egg roll up so that the damp edges glue to the egg roll. Smooth the point of the diamond flat against the egg roll. Let sit while you roll up the remaining egg rolls.
Check to see that the oil is hot. Add six egg rolls in a row on each side of the electric frying pan. Two rows of six. Cook 5 to 6 minutes, moving or turning to keep the browning even. Remove when golden and set on a cooling rack or paper towels. Dust with powdered sugar after cooling and serve.
powdered sugar for dusting