• Prepare a steamer. If you are using a metal rack, brush a little vegetable oil on the rack to prevent sticking. Place fresh rice rolls in the rack and steam for 5 minutes to soften and heat through.
  
• Scald assorted fish cakes and balls in a large pot to remove excessive oil. Remove and cut into smaller pieces.
  
• Bring chicken broth to a boil. Add scalded fish cakes and balls. Season with salt and allow it to simmer gently while waiting for rice rolls to heat through.
  

To serve

• Cut 2 to 3 strips of (chee cheong fun) rice rolls into ½ inch thick pieces. Place in a shallow bowl to one side. Then cut a few pieces of fish cakes into strips and place side-by-side with the rice rolls. Also add a few fish balls to the mix.
  
• Drizzle about 2 tablespoons hoisin sauce, 1 tablespoon of Sriracha hot sauce, and 1 tbsp shallot oil onto the rice rolls and fish cakes.
• Then sprinkle about 1 teaspoon of toasted sesame seeds all over the rice rolls and fish cakes.
• Serve immediately with a bowl of soup sprinkled with sliced green onions.