Prep the cucumbers: Wash and dry. Trim the ends. Using a mandoline or a vegetable peeler, slice long, thin ribbons lengthwise. Aim for slices that are flexible but not paper-thin. Pat dry with paper towels to remove excess moisture.

Make the spread: In a bowl, mix softened cream cheese, lemon juice, lemon zest, dill, and garlic. Season with salt and pepper. Stir until smooth and spreadable.

Lay out the ribbons: Place 2–3 cucumber ribbons slightly overlapping on a board to create a wider strip. This makes rolling easier and sturdier.

Spread evenly: Using a small offset spatula or butter knife, add a thin layer of cream cheese mixture across the cucumber, leaving a small border at one end to prevent overflow.

Add optional fillings: If using smoked salmon, turkey, or veggie strips, place a small amount along the edge where you’ll start rolling. Don’t overfill, or the rolls will burst.

Roll it up: Starting from the filled edge, roll tightly but gently to form a neat spiral. If needed, secure with a toothpick.

Chill briefly: Place rolls on a plate and chill for 10–15 minutes. This helps them set and makes slicing cleaner if you want bite-size pieces.

Garnish and serve: Sprinkle with extra dill, chives, or a pinch of everything bagel seasoning. Serve cold.