Using a mandoline or vegetable peeler, slice the cucumber lengthwise into thin strips. Lay one strip flat on a cutting board, then place each additional slice slightly overlapping the previous one. If this sounds tricky, check the step-by-step images above for guidance. Once sliced, gently pat the cucumber strips dry with a paper towel.

Spread a layer of cream cheese over the cucumber slices. Sprinkle everything bagel seasoning generously on top, then layer the smoked salmon and finish with a sprinkle of fresh dill.

Starting with the last cucumber slice you added, fold it upward by about 1.5 to 2 inches. Repeat with the remaining slices, then carefully roll the entire set of strips into a log. Once rolled, slice the log into 10 individual rolls.

Cover the roll ups and refrigerate for at least 30 minutes. This allows the flavors to come together and makes them easier to handle.

Arrange your roll ups on a serving platter, add some extra dill if you’d like, and serve immediately.