Cute name. My initial guess was that it got the moniker from the generous amount of lean beef strips, chopped water chestnut, onions and garlic stuffed inside. But on further investigation (thank you google), I learned that it's a simplified version of "Bò lá lốt", which is what this traditional Vietnamese dish is called.
Wrapped in wild betel leaf, every bite of the rolls flooded my sense of smell and taste with a strong and distinct herbal fragrance and flavour. Accompanying the rolls were plain, dry rice noodles, sliced cucumber and pickled strips of carrot and radish to help rebalance the palate.
Even if you don't live in the Joo Chiat area, it's worth making a trip down just to try this unique Vietnamese dish.