Mix the ground pork, garlic, coriander roots, white pepper, salt and sugar in a small bowl. Set aside.
Have a cutting board, a little bowl of water, a sheet pan and a moist dish cloth at the ready.
With a butter knife put about a teaspoon of the pork filling in the wrapper. Dab water around the edges of the wrapper and squeeze the wrapper around the filling. The end product should look a little like a jelly fish (well, sort of...). Set the finished wonton on the sheet pan and cover with the wet cloth. Repeat with the rest of the filling and wrappers.
Heat a big pot full of water. Also heat the chicken stock in a separate pot.
When the pot of water comes to a boil add the wontons. Let them come to a gentle simmer. They should be cooked through after 3-4 minutes, or after they float to the surface and look translucent. Use a skimmer or ladle to fish the wontons out and put them into soup bowls.
Add fish sauce to the chicken stock, if it needs more salt. Ladle some stock onto the wontons in the bowls.
Garnish with coriander leaves, spring onions and fried garlic and its' oil.