Preparation
Prepare the egg roll: Beat the eggs with a fork until well mixed. Heat butter (½ Tbsp) or coconut oil in a non-stick pan over medium heat. Pour in the eggs and swirl to create a thin, even layer. Cook until the eggs are set, then gently slide onto a plate.

Make the herbed cream cheese: In a small bowl, mix softened cream cheese (2 Tbsp) with olive oil (1 tsp) and chopped fresh dill (1 tsp) until smooth and well combined.

Add the fillings: Spread the herbed cream cheese evenly over the egg. Layer with flaked smoked salmon (1 oz), avocado slices (¼ avocado), and arugula (¼ cup). Sprinkle with lemon zest (¼ tsp), salt, and pepper to taste.

Roll and serve: Carefully roll the egg up, securing the fillings inside. Slice into rounds if desired and garnish with chopped scallion.

For dipping: In a small dish, whisk together soy sauce, white vinegar, and mayonnaise. Serve alongside the egg roll.