Heat the oil in a frying-pan. Add the pork and fry until it loses its pinkness. Stir in the shrimps, soy sauce, wine or sherry, salt, bamboo shoots and vegetables and fry for 1 minute, stirring constantly. Stir in the cornflour (cornstarch) mixture until the pan mixture thickens. Remove from the heat, transfer to a bowl and set aside to cool.

Lay the wrappers on a flat surface and put a little filling just below the centre. Wet the edges of the dough, then fold over one corner to make a triangle, pinching the edges together to seal. Pull the corners at the base of the triangle together and pinch to seal.

Fill a large saucepan one-third full with oil and heat until it reaches 190oC (375°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Carefully lower the wontons into the oil, a few at a time, and fry for 2 to 3 minutes, or until they are golden brown. Remove from the oil and drain on kitchen towels.

Transfer the wontons to a warmed serving dish and serve piping hot.