Method
1 Boil, steam or microwave beans, carrots, cauliflower and potatoes, separately, until just tender. Drain, rinse under cold water. Drain well.
2 Combine eggs, chilli and spring onions in a medium bowl. Season with salt and pepper.
3 Spray a small, heated non-stick frying pan with cooking oil. Add 1/2-cup egg mixture to pan, swirling pan to form an omelette. Cook over a low heat until lightly browned and egg starts to set. Turn omelette over and cook until set. Remove from pan and roll up, slice omelette thickly. Repeat with remaining egg mixture.
4 Combine beans, carrot, cauliflower, potatoes, cucumber and noodles in a large bowl. Serve salad drizzled with satay sauce and topped with egg rolls.