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Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, celery, and garlic until softened, about 5 minutes.
Add chopped shrimp and crawfish to the skillet. Cook until just opaque, about 2-3 minutes.
Season with Cajun seasoning, smoked paprika, cayenne pepper, salt, and pepper. Mix well.
Remove from heat and allow to cool slightly.
In a large bowl, combine the cooked mixture with cream cheese, sour cream, cheddar cheese, and green onions. Mix until well combined.
Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape).
Place 2 tablespoons of the filling near the bottom corner.
Fold the bottom corner over the filling, then fold in the sides and roll tightly.
Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per side.
Remove with a slotted spoon and drain on paper towels.