In a large bowl, combine the minced pork, shrimp, soy sauce, sesame oil, sugar, white pepper, cornstarch, water chestnuts, green onions, and egg white. Mix well in one direction until the mixture becomes sticky.
Place a wonton wrapper in your palm. Put a small spoonful of the filling in the center. Lightly moisten the edges of the wrapper with water. Fold the wrapper over the filling into a triangle, then bring the two bottom corners together and overlap them, sealing with a dab of water to form the classic wonton shape. Repeat for all wrappers.
In a deep pot or wok, heat the oil for deep frying over medium-high heat until it reaches about 170-180°C (340-350°F).
Carefully add a batch of wontons to the hot oil, ensuring not to overcrowd the pot. Fry for about 2-3 minutes, turning occasionally, until golden brown and crispy.
Remove the fried wontons with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with sweet and sour sauce.
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