Soften cream cheese at room temperature.

Peel, pit, and finely dice the peach.

Beat cream cheese with an electric mixer until fluffy.

Add diced peach, vanilla extract, and confectioners sugar to the cream cheese and mix well.

Cover and refrigerate the mixture.

Cut egg roll/wonton wrappers into smaller squares.

Prepare a small bowl of water for sealing the wontons.

Heat vegetable oil in a pot to 350 degrees F.

Remove cream cheese mixture from the refrigerator.

Fill each wonton square with 2-3 teaspoons of the filling.

Moisten the edges of each wonton with water.

Fold the wontons by bringing opposite corners together and tucking in the sides, sealing with water.

Fry 4-5 wontons at a time for about 3 minutes per side until golden brown.

Remove fried wontons with a slotted spoon and drain on paper towels.

Repeat with the remaining wontons.

Let cool slightly before serving.