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.
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.
The soup is usually enjoyed by pouring it into the shallow bowl to mix with any remaining sauce once the rice rolls and fish cakes are eaten.