Sparging is, as the jaded dog described above, would be similar to what all grain brewers would call fly sparge except that instead of pouring, they run it slowly and evenly over the grains to extract as much of the sugars and flavors as possible. In your case with specialty grains it wouldn't be as useful but I would pour as evenly and slowly as practical.
Another method, and one I would use to accomplish the same thing but possibly even better is what is called batch sparging. Instead of pouring the sparge water through a colander, just rinse the grains in the sparge water in a separate pot, drain and add to the boil pot.
In both cases, it is important to ensure that undue splashing of the hot wort be avoided.
If you use the colander, keep the bottom close to the wort already in the pot. If you batch sparge, pour the sparged wort down the side of the boil pot to avoid splashing.
The principle here is called hot side aeration. No matter what method you use, try to avoid aerating the wort until it has been boiled and cooled to fermentation temperatures. The only time in making beer that you want to introduce oxygen (air) into the process is just before or during the pitching of yeast.
