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": "c4449ce5551c46cf8bbdcd4a7b219f5d",
    "updated": "2025-05-11T07:05:51.969Z",
    "title": "Chinese-Style Spring Rolls",
    "subtitle": null,
    "description": "These crispy, flaky spring rolls are filled with a mixture of crunchy vegetables and vibrant Chinese-inspired flavors. Spring rolls make for a popular appetizer, and they are simple to prepare using readily available spring roll wrappers. They are also very easy to enjoy — one will likely not be enough. For dipping, serve them with red pepper chutney or sweet chili sauce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "nest of dried rice noodles",
          "oil, plus extra for deep-frying",
          "onion, finely sliced",
          "white cabbage, shredded",
          "carrot, peeled and julienned",
          "dark soy sauce",
          "sweet chilli sauce",
          "chilli flakes",
          "diced red pepper",
          "diced green pepper",
          "chopped fresh coriander",
          "spring onion, chopped",
          "sesame seeds",
          "plain flour",
          "water",
          "spring roll wrappers, about 15 cm square",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Soak the noodles in cold water according to the packet instructions until soft, then drain thoroughly using a colander.",
      "Heat the oil in a wok over high heat and add the onion, cabbage, and carrots. Cover the wok and cook for 2-4 minutes until the cabbage is slightly wilted. Stir in the soy sauce, sweet chilli sauce, and chilli flakes, then season with salt to taste.",
      "Add the drained noodles, red and green peppers, fresh coriander, spring onion, and sesame seeds. Toss well to combine and stir-fry for 2 minutes. Remove from heat and allow the mixture to cool completely.",
      "Prepare a paste by mixing the flour and water in a small bowl until smooth.",
      "Place a spring roll wrapper on a flat surface with one corner pointing towards you. Spoon 2 tablespoons of the filling in a line about 5cm from the corner closest to you. Fold the bottom corner over the filling, then fold in both sides of the wrapper. Roll the wrapper away from you until it forms a tight cigar shape. Use a pastry brush to apply a little of the flour paste under the final corner to seal the roll.",
      "Heat the oil for deep-frying in a large saucepan over medium-high heat until it reaches 180°C. Fry the spring rolls in batches for 3 minutes on each side or until golden brown. Drain on kitchen paper. These spring rolls are best eaten fresh on the day they are made.",
      "Spring rolls can be prepared in large batches and frozen. Arrange the uncooked rolls on a baking sheet and freeze until firm. Store them in plastic bags in small quantities, then defrost and fry as needed."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]