How to Make Bo La Lot (Wild Pepper Leaf Beef Rolls)

This was the Nerd Raid episode. Nope, I’d never heard of it either.

I’m not sure how much of it showed through via my reactions on video but this was what happened. Right in the middle of my broadcast, my Twitch chat room suddenly got hit with a high level of activity (it’s usually more like Tumbleweedville – yes it’s tough going when you embark cold turkey on a new platform, but I’m not Hakka for nothing).

By “activity”, I mean trolling. Someone called me a “b*tch”, someone else mentioned that baby Noah looked ripe for breeding. There were a bunch of others that were deleted by my diligent moderator before I had a chance to read them. She followed up by banning a whole series of accounts so they couldn’t post further comments.

All in a day’s work, I figured.

Then this message came through separately from my moderator via Skype –

Well, there you have it. 5 years of livestreaming and I’ve still got a lot to learn, evidently.

Wild Pepper Leaf Beef Rolls


  • 500g beef mince
  • 100g chicken mince
  • 2 tsps chicken powder
  • 2 tsps sugar
  • 1 tsp pepper
  • ½ onion, minced
  • 2 tsps minced garlic
  • ½ tsp fish sauce
  • 1 Tbsp crushed peanuts
  • 1 Tbsp fried shallots
  • 1 bunch of wild pepper leaves
  • 1 bamboo toothpick
  • 1 Tbsp oil for cooking


  1. Combine mince and seasoning and mix well. Marinate for 30 minutes.
  2. Pluck leaves, leaving ½ cm length of stem on each. Clean and dry before use.
  3. Place leaf dull side up, stem farthest away from you.
  4. Scoop about 2 tsps of mince on leaf, fold in the sides and roll up towards the stem.
  5. Using the toothpick, pierce hole on leaf near stem, then tuck the stem through it to secure the roll.
  6. Repeat with rest of mince.
  7. Cook about 5 minutes on moderate heat in frying pan, with a drizzle of oil to prevent sticking.
  8. Turn the rolls around during the cooking process, to make sure they’re evenly cooked on all sides. (Yes, I’m stating the obvious.)
  9. Serve with separately blanched rice vermicelli and julienned cucumber, beansprouts, lettuce, fresh herbs and Vietnamese fish sauce.

Vietnamese Fish Sauce


  • ¼ cup water
  • ¼ cup fish sauce
  • 3 Tbsp vinegar or fresh lemon juice
  • 4 Tbsps sugar
  • ½ Tbsp minced garlic
  • 1 tsp sliced chillies


  1. Combine all ingredients and stir to make sure sugar is fully dissolved. Adjust seasoning as required (ps. I found the version I made in the broadcast tasted very diluted for whatever reason.)


tn_Lenovo         Rode Mic

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