Slice the rolls so that they still hold together on the long side.
Mix sour cream with mayonnaise and dill, season with salt, pepper and cayenne pepper.
Spread 1 tablespoon of the cream on each of the rolls. Top with the washed lettuce leaves. Peel and slice the eggs and place on top of the lettuce. Cut the surimi sticks diagonally into 1 cm thick pieces and place on top of the egg slices. Halve the tomatoes and cut into thin wedges, tuck into the bun between the surimi pieces. Finally, drizzle the remaining cream over the topping. If you want to eat a vegetarian roll, simply omit the surimi.