Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "32c7ab6b150d4d459fabdb7cd0430354",
    "updated": "2025-05-11T18:20:17.632Z",
    "title": "Mini Spring Rolls",
    "subtitle": "Spring rolls are traditionally served during the Spring Festival in China, which is how they got their name. Each perfectly rolled piece is filled with fresh seasonal vegetables combined with flavorful aromatic sauces, delivering a delightful crunch with every bite.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "nest of glass (mung bean) noodles",
          "oil (vegetable, groundnut or coconut), plus extra for deep-frying",
          "spring onions (scallions), halved and thinly sliced lengthways",
          "grated fresh ginger",
          "garlic cloves, crushed",
          "carrot, cut into thin matchsticks",
          "x 220 g can water chestnuts, drained and roughly chopped",
          "x 220 g can bamboo shoots, drained and cut into thin matchsticks",
          "handfuls of beansprouts",
          "light soy sauce",
          "salt",
          "white pepper",
          "sesame oil",
          "spring roll wrappers (21.5 cm/8½ in square), defrosted",
          "cornflour (cornstarch) mixed with 1 tbsp water",
          "sweet chilli sauce, to serve"
        ]
      }
    ],
    "instructions": [
      "Soak the nest of mung bean noodles in a bowl of hot water for 5 minutes, then drain and set aside.",
      "Heat a wok on high until hot, then add the tablespoon of oil. Stir-fry the spring onions, ginger, garlic, and carrot for 2–3 minutes until softened.",
      "Add the water chestnuts, bamboo shoots, beansprouts, soy sauce, salt, and white pepper.",
      "Continue stir-frying for another minute, then remove from heat. Stir in the mung bean noodles and drizzle with sesame oil. Transfer the mixture to a bowl to cool.",
      "Place a spring roll wrapper on a board with one corner pointing towards you. Brush the edges with the cornflour and water paste.",
      "Spoon about one tablespoon of the vegetable mixture onto the wrapper just below the center and close to the corner nearest you.",
      "Fold the corner over the filling to form a sausage shape about 8cm (3in) long, then fold in the two side corners to enclose the filling. Roll the wrapper tightly to the opposite end. Repeat with the remaining wrappers and filling.",
      "Pour enough oil into a wok or deep-sided pan so the spring rolls can float freely. Heat the oil to 160°C (325°F) and fry the spring rolls in batches of four for 3–4 minutes, or until golden and crisp.",
      "Drain the cooked spring rolls on a wire rack or paper towels.",
      "Serve the spring rolls hot with Sweet Chilli Sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]