Mix the pork, oyster sauce, spring onions, ground ginger, Chinese five spice, water chestnuts and soy sauce together in a bowl.
Lay out all of your wonton wrappers on a flat, clean surface and then put about 1 teaspoon of pork filling in the middle of each wonton wrapper.
Brush some egg white around the edge of each wonton wrapper, then stick one corner of the wonton wrapper to the opposite corner to make a nice triangle. Then brush some egg white on one side of that triangle and then pull both side down and stick them together (if you're confused, watch the demonstrational video in the post).
Do this with the rest of your wontons.
Put enough oil in a pot for deep frying, then pre-heat that oil over medium-high heat (make sure the pot cannot be easily knocked over).
Get a tray and line it with kitchen paper while you wait for the oil to heat up.
Once you think the oil is hot enough, get a tiny piece of wonton wrapper and put it in the oil. If the little piece of wonton wrapper is floating, then the oil is hot enough to start frying the wontons.
Add your wontons carefully to the oil (if you can't fit all of them at once, cook them in multiple batches) and fry for about 3 minutes or until golden brown and crispy.
Transfer onto kitchen paper to drain and then serve.