In a large bowl, mix the pork, salt, soy sauce, water chestnuts, bamboo shoots, spring onions, beansprouts, egg, bok choi and rice wine.
Place 1 teaspoon of the pork mixture in the centre of each wonton wrapper. Fold the edges to the centre forming a triangle. Gently press together the edges with moistened fingers. Fold in half again lengthwise, then fold back and bring together the corners. Press two corners together.
In a heavy frying pan or wok, heat oil over high heat. Deep fry each wonton 2 minutes. Remove and drain on paper towels.