Take 1 eggroll wrapper and place it on a flat surface with one of the points facing you.
Spread about 1-2 teaspoons of raspberry preserves in the middle of the wrapper.
Place the piece of rainbow cookie slightly toward the point nearest to you.
Cover the cookie with the point of the wrapper and begin to roll. Fold in the sides and continue to roll. Use a bit of water to seal the sides and the end. (See video above)
Repeat 3 more times.
Place the oil in a medium saucepan so that your oil is at least 1½" deep. Heat to 360-365℉.
Fry the wrapped cookie on all 4 sides until golden brown.
Remove from the oil and place on a paper towel lined plate.
Drizzle with chocolate sauce , cut in half crosswise on the diagonal and dust with powdered sugar.