I don’t mind making them because it’s just a quickly blended batter and they cook in seconds. No kneading, no rolling out, and once cooked they can be stacked and cut in one go. For cheong fun the sheets need to be thinner and more delicate (the filled kind anyway; I actually like more toothsome rolls for unfilled ones with sauce), so I can see how for that purpose it’s more troublesome. For those I like Chinese Cooking Demystified’s method of making the batter from rice rather than flour and using a towel for thinner sheets. And it’s definitely more annoying that way!
