I prefer to make the sweet and sour sauce first, as it takes the longest and you really need your attention to be on the frying of the strips. Now is not the time to multi-task. Link below or in the first paragraph of this post.
Preheat oil in a large, heavy bottomed stock pot. It should reach about 360 degrees. If you have a candy thermometer, it helps but is not necessary. Just be mindful not to overcrowd the pan and not to let it get too hot.
Cut the wonton wrappers into strips. I think thirds is the perfect size. Separate them with your fingers and gently drop them into the hot oil.
Keep a very close eye on these as they cook fast! Toss with a spider or tongs to be sure both sides get golden. Go for a light golden brown and immediately remove to a plate lined with paper towels to absorb any excess oil.
Proceed with frying the rest of the batches of strips.