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": "742e3051da9b4385b7694952816e35d5",
    "updated": "2025-05-19T22:44:20.036Z",
    "title": "Spring Rolls",
    "subtitle": "Crisp, light, and delicate Chinese snacks served with Sweet and Sour Dipping Sauce.",
    "description": "Spring rolls are well-known Chinese snacks that are crispy, light, and delicate. They pair excellently with a flavorful Sweet and Sour Dipping Sauce.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "spring roll wrappers"
        ]
      },
      {
        "section": "For the marinade",
        "ingredients": [
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "cornflour",
          "sesame oil",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "chinese dried black mushrooms",
          "uncooked prawns, peeled and minced",
          "minced pork",
          "groundnut oil",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "finely chopped spring onion",
          "salt and black pepper",
          "chinese leaves, finely shredded"
        ]
      },
      {
        "section": "For the egg seal",
        "ingredients": [
          "egg, beaten"
        ]
      },
      {
        "section": "For deep-frying",
        "ingredients": [
          "groundnut or peanut oil"
        ]
      }
    ],
    "instructions": [
      "Soak the dried mushrooms in warm water for 20 minutes.",
      "Drain them well and gently squeeze out any excess water.",
      "Remove the stems and finely shred the caps into thin strips.",
      "In a small bowl, mix the prawns and minced pork with the marinade ingredients, adding ½ teaspoon of salt and ¼ teaspoon of black pepper.",
      "Heat a wok or large frying pan over high heat until very hot. Add the oil, and once it is smoking slightly, stir-fry the garlic and ginger for 20 seconds.",
      "Add the remaining filling ingredients including the prawn and pork mixture, shredded mushrooms, 1 teaspoon each of salt and black pepper, then stir-fry for 5 minutes.",
      "Transfer the filling to a colander to drain and cool completely.",
      "Place 3 to 4 tablespoons of filling near the corner edge of each spring roll wrapper. Fold in the sides and roll tightly.",
      "Brush a small amount of the beaten egg along the open edge to seal the roll firmly.",
      "The finished roll should be about 10cm (4in) long, resembling an oversized cigar.",
      "Clean the wok and reheat over high heat. Pour in the deep-frying oil.",
      "When the oil is hot and just beginning to smoke, carefully place as many spring rolls as will fit in one layer.",
      "Fry in batches until golden brown and cooked through, approximately 4 minutes, adjusting the heat as needed.",
      "Remove the rolls with a slotted spoon and drain on kitchen paper.",
      "Serve immediately while hot and crisp, accompanied by Sweet and Sour Sauce for dipping."
    ],
    "notes_ingredients": "There are two main types of wrappers: the Cantonese style, which features a smooth, denser dough similar to noodles, and the Shanghai style, which is lighter, more delicate, and resembles rice paper. For this recipe, the Shanghai style is preferred.",
    "notes_instructions": ""
  }
]