In a medium size mixing bowl, stir together the ground pork, green onions, soy sauce, sesame oil, salt, pepper, cornstarch and ground ginger. Use a wooden spoon or your hands to combine all the ingredients.
Place approximately 1 teaspoon of the pork mixture into the center of each of the wonton papers. Moisten the edges of the wrapper with the water and fold them toward the center to form a dumpling in the shape of a triangle.
Continue this process until all the pork mixture is used.
Heat approximately 2 inches of the vegetable oil in a large stock pot or pan over medium high heat until the oil is approximately 350 degrees F.
Fry the prepared wontons in small batches in the oil for 2-3 minutes until golden brown. Be careful not to overcrowd the pan.
Remove from the oil and place on a plate lined with paper towels.
Serve while warm with the sweet chili sauce and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. You can use canola oil or peanut oil instead of vegetable oil if you prefer to fry the wontons.