Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "dd1def8948584f21a2112f9a0fa2de3a",
    "updated": "2025-05-20T01:59:13.097Z",
    "title": "Curried Vegetarian Spring Rolls",
    "subtitle": null,
    "description": "This recipe adapts the traditional spring rolls with a flavorful twist inspired by a version enjoyed in Shanghai. While these can be prepared in advance, deep-frying them just before serving ensures the best texture.",
    "ingredients": [
      {
        "section": "For the dipping sauce",
        "ingredients": [
          "light soy sauce",
          "chilli powder",
          "chopped garlic",
          "lime juice",
          "sugar",
          "water"
        ]
      },
      {
        "section": "For the filling",
        "ingredients": [
          "bean thread (transparent) noodles",
          "dried chinese wood ear mushrooms",
          "groundnut oil",
          "onions, finely chopped",
          "carrots, finely shredded",
          "chopped garlic",
          "finely chopped spring onions",
          "finely chopped shallots",
          "salt and black pepper",
          "madras curry powder",
          "plain flour"
        ]
      },
      {
        "section": "For deep-frying",
        "ingredients": [
          "groundnut oil"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "iceberg lettuce",
          "basil, mint or coriander"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "rice paper wrappers"
        ]
      }
    ],
    "instructions": [
      "Combine all the dipping sauce ingredients in a blender, add 5 tablespoons of water, and blend until smooth.",
      "Soak the bean thread noodles in warm water for approximately 15 minutes.",
      "Once softened, drain the noodles and discard the soaking water.",
      "Cut the noodles into 7.5cm (3in) lengths using scissors or a knife, then place them in a large bowl.",
      "Soak the dried wood ear mushrooms in warm water for about 20 minutes until they soften.",
      "Rinse the mushrooms thoroughly in cold water and squeeze out any excess moisture.",
      "Remove any tough stems and finely shred the mushrooms.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the groundnut oil, then quickly stir-fry the mushrooms, onions, carrots, garlic, spring onions, and shallots for 5 minutes.",
      "Season with 1½ teaspoons of salt, ½ teaspoon of black pepper, and the Madras curry powder, then continue stir-frying for another 3 minutes.",
      "Allow the filling mixture to cool before mixing it with the prepared noodles.",
      "In a small bowl, combine the plain flour with 5 tablespoons of water to create a paste.",
      "When ready to assemble, fill a large bowl with warm water.",
      "Dip one rice paper wrapper into the water to soften, then remove and drain on a clean towel.",
      "Place about 2 tablespoons of filling onto the softened wrapper, fold in the sides, and roll tightly.",
      "Seal the edges using a small amount of the flour paste.",
      "Each roll should measure approximately 7.5cm (3in) in length.",
      "Repeat the process until all the filling has been used.",
      "Heat the oil in a deep-fat fryer or large wok until hot.",
      "Fry the spring rolls in batches until golden brown.",
      "Since the rolls may stick together initially, fry only a few at a time.",
      "Avoid trying to separate them while frying; they can be separated after removal from the oil.",
      "Drain the fried spring rolls on kitchen paper and serve immediately with lettuce leaves, fresh herbs, and the dipping sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]