Sprinkle creole seasoning on crawfish and toss to cover.
Saute onions and garlic in Worcestershire sauce for 2 minutes. Add crawfish and andouille. Sauté for 3 minutes. Drain and allow to cool. Mix cheese with the cool meat mixture.
Place egg roll wrapper on a dry surface. Place 2 Tablespoons of the meat and cheese mixture in a roll down the middle of the wrapper. Fold the sides of the wrapper 1/2 inch over the mixture. With a small amount of water, wet one end and roll toward that end. Press to seal. Fry rolls at 375 degrees until golden, about 2 minutes. Make sure to turn the rolls so that both sides cook evenly.
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